Beef and Brussels Sprouts Stew (Serves 4)
Google “Brussels sprouts.” Apparently they are a super-food that cancer researchers study closely. Don’t let that stop you from trying these baby cabbages. They taste great in this stew.
Prep Time: 15 minutes
Cook Time: 30-45 minutes
One pound of beef for stew
32-ounces of Imagine Organic Low Sodium Vegetable Broth (no added sugar)
28-ounces of fire roasted diced tomatoes (canned)
25-30 Brussels sprouts
One large sweet yellow onion
Quarter of a pound of baby carrots
4-ounces fresh mushrooms
6 cloves of garlic
Extra virgin olive oil
Red chili powder
Cut beef, carrots, and mushrooms into bite-sized pieces
Cut ends off Brussels sprouts and remove loose leaves
Mince garlic and chop onion
Heat 3 tablespoons of olive oil over medium heat in a stew pot. Add onions and garlic. Pour in all vegetable broth. Add meat and vegetables. Add spices to taste. I like a lot of salt, rosemary, and black pepper. I like a nice dusting of coriander powder, a modest dusting of red chili powder for heat, and a touch of ginger and nutmeg. Once everything is in the pot, let it stew covered for at least 30 minutes on low heat.
Serve over a bed of fresh baby spinach.
Notes: I use Chicken Broth with my Everything Stew. I experimented with using Vegetable Broth in this stew and liked it. This stew was plenty rich and tasty and the Vegetable Broth left room to notice the nuances of the spices.
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