Beef and Brussels Sprouts Stew

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

Ingredients:

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
Black pepper
Dried rosemary
Coriander powder
Nutmeg
Ginger
Salt

In preparation:

Cut beef, carrots, and mushrooms into bite-sized pieces
Cut ends off Brussels sprouts and remove loose leaves
Mince garlic and chop onion

Directions:

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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12 Responses to “Beef and Brussels Sprouts Stew”

  1. Looks great, how much Brussels Sprouts?

    • Tom Denham says:

      Thanks Trixie! I bought a shrink-wrapped pack of Brussels sprouts from the grocery store and added all of them. I guess I put about 25 in this stew. Buying packages appears to be cheaper than selecting individual units and I like bargains.

      • Sounds fabulous!
        did you use stew beef? doesn’t seem like a long enough cook time – to tenderize stew beef – Let me know, as I’d like to try this recipe – and many of your other recipes!

        • Tom Denham says:

          It was stew beef and I did cook it just 30-45 minutes after I got all the ingredients in. I may have cooked some of the ingredients 15-20 minutes as I was prepping and adding vegetables, yielding a total cook time of an hour for the meat (if I put it in early enough). I don’t remember if the meat was tough in this instance or not. It just so happens that I made almost the same stew today – Stew Beef with Turnip Roots and Brussels Sprouts – and I cooked everything 50 minutes after I got all the ingredients in. I used grass fed beef today and it was tender for stew beef. Maybe it was the longer cooking time.

    • Thanks! I’m going to try the beef stew tonight… I made the tilapia stew last night – It was absolutely fabulous!

  2. I made this last night, and it’s quite good. I ended up not putting in the Brussels sprouts though, since I cut into a few of them and they all seemed to have the larvae of something in them, and I’m not THAT paleo (yet).

    Anyhoo, I did not make it in a pot, but put everything in a crock pot and added a little bit of water to make sure everything was covered so nothing would dry out. Worked out well!

    Thanks Tom!

  3. I made this tonight and LOVED it! My husband also raved and he is not a brussels sprouts fan. Thanks for the yummy recipe!

  4. I am a nanny and one of the children has food allergies so I modified it slightly and it turned out pretty good. I mean he liked it. Ha.
    I couldn’t use tomatoes, nutmeg or chili (which I am sure makes it better)
    But I heated the oil, added garlic and onions and then to kind of speed up the process I added the beef and cooked it :)
    I also used curried powder to give it a bit more of flavor since I couldn’t use the chili powder.

    Thanks so much! This definitely helped change up dinner time. Oh also to help cool his down I added coconut milk ;)

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