Brussel Sprouts and Beef Stew Meat Recipe

November 3, 2016

Beef and Brussels Sprouts Stew is a hearty and salubrious winter meal. High in fiber, low on the glycemic index and gluten-free, this recipe is perfect for the diabetic or the winter weight watcher but tastes so good everyone will gobble it upwardly.

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I have shared with my readers that I am not a huge pumpkin lover.

What I haven't shared yet is that I am not wildly in love with potatoes either.

What is so funny, a huge office of my family are big potato lovers.

They will swallow a potato in any shape or form. I am a fleck pickier.

I do savor French chips (that would just be unAmerican not to) and I dear a good baked potato with plain Greek yogurt (I utilize information technology in place of sour cream) and chives or chopped green onions.

Baked sugariness potatoes are wonderful also.

What I am not found of is potatoes in soups or stews.

I have tried so many times over the years to expand my taste buds with this but it just doesn't piece of work.

And then this Beef and Brussels Sprouts Stew is in honor of my fellow 'potato in soup' haters.

Tips about Beef and Brussels Sprouts Stew:

• I know, I know… I hear you scolding me that there are no potatoes in the recipe. Two things in my defense: 1) Information technology really does sense of taste great with out them. 2) Having no potatoes keeps the recipe lower on the glycemic index.
• Using a lesser costing cut of beef works perfectly for stew. The connective tissues and fat add together a wonderful flavor. My personal preference is chuck roast.
• Ane of the secrets to making this Beefiness and Brussels Sprouts Stew have the rich depth of flavour is to brown the meat. To do this cutting a chuck roast into 1/2 inch squares. Flavour the meat with about 1 tbsp of salt before frying. You can also use pepper at this time depending on taste preferences. Just know adding pepper at this phase will make the stew a chip spicy. Heat a big frying pan over med/high heat and add a picayune oil (love this oil). Working in batches(if doubling the recipe), place cubed meat in a single layer in the frying pan making sure not to oversupply the meat. At this point just LEAVE It ALONE for virtually 4-5 minutes or until the meat hands pulls abroad from the sides and lesser. This helps the meat to sear, creating that wonderful browned surface that gives the stew then much season. Once the undersides are browned go alee and stir finishing off the searing process. Remove browned cubes and repeat with second batch. (*NOTE: 2d batch is if doubling recipe.) (affiliate)

  

  Left to right: 1) 1st phase of searing meat. 2) second phase of searing meat. three) Meat fully seared.

• Once the meat is fried and removed from the pan, disgaurd backlog grease and then deglaze the pan with red wine. Both the red wine and all those wonderful browned bits from searing add that actress depth of flavor.
• I have recently fallen in dear with chickpea flour, aka garbanzo edible bean flour. It worked beautifully for thickening this Beefiness and Brussels Sprouts Stew. Chickpea flour is gluten gratuitous and is higher in protein and fiber than regular flour. Click here for an in-depth look at its health benefits. (affiliate)

• 1 1/2 lb chuck roast
• one tbsp salt *for the meat
• one tbsp oil
• 1 /4 cup crimson wine
• one med brown onion *diced about 1 cup
• 4 garlic cloves *minced or crushed
• one lg. carrot *diced about 1 cup
• 2 celery stalks *diced most iii/4 cup
• 1 bay leave
• 2 tsp thyme
• i tsp marjoram
• i tbsp Worcestershire sauce
• 32 oz beef broth
• 12-xvi oz button mushrooms *cut in half
• 1 lb brussels sprouts *cut in half
• 1/ii loving cup chickpea flour
• salt & pepper to sense of taste

• Cut roast into 1/2 inch squares and generously salt. Rut a big frying pan over medium/high oestrus for near 4 mins. Add oil, identify cubed meat in a single layer and leave alone for iv-5 mins or until meat easily pulls away from sides & lesser. Remove seared meat from pan and into stockpot. Dispose of backlog grease and and then deglaze frying pan with wine, add to stockpot.

• Add together onion, carrot, celery, garlic, herbs, Worcestershire sauce and goop to stockpot. Stir well and bring to a eddy. Once boiling lower downward to a simmer. Simmer for approximately 1 hour or until meat and vegetable are tender making certain to stir occasionally.

• Measure chickpea flour into a small mixing bowl and make a slurry past adding a few tbsp at at time of water or goop until a paste is formed minus lumps. Slowly drizzle slurry into pot while stirring stew. Keep at a simmer and add brussels sprouts and mushrooms. Go on simmering, stirring often, for some other 20-30 mins or until sprouts and mushrooms are cooked to desired doneness.

*Please apply equally many organic ingredients as possible.*

Calories: 378 kcal | Carbohydrates: 20 m | Poly peptide: 32 grand | Fat: 17 g | Saturated Fatty: half-dozen g | Cholesterol: 82 mg | Sodium: 894 mg | Potassium: 1194 mg | Fiber: v yard | Sugar: 6 g | Vitamin A: 2296 IU | Vitamin C: 69 mg | Calcium: xc mg | Iron: 5 mg

If you dearest winter comfort meals and then check out these recipes:

Black Bean Soup

Veggie Cheesesteak Potatoes

Hamburger Veggie Soup

Craven & Roasted Veggie Mac and Cheese

Family Favorite Tortilla and Beans

This recipe is part of Food Network's Fall Fest recipe circular upwardly. For brussels sprouts inspiration bank check out:

Healthy Eats:5 Healthier Ways to Spruce Upward Brussels Sprouts

Artistic Culinary: Bowtie Pasta with Bacon and Brussels Sprouts

Hey Grill Hey:Dark-brown Saccharide Bacon Brussels Sprout Bites

A Mind "Full" Mom:Brussels Sprouts Caesar Salad

Taste with the Optics:Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup

The Mediterranean Dish:Autumn Rotini Pasta Salad with Brussels Sprouts and Butternut Squash

The Mom 100:Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle

Compression My Salt:Steamed Brussels Sprouts with Dilly Dip

Devour: Every Solar day We're Brussels': iv Craveable Brussels Sprout Salads

Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta

In Jennie's Kitchen:Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad

This recipe is also part of Meal Plan Monday.

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Source: https://www.thefedupfoodie.com/beef-and-brussels-sprouts-stew/

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