Beef and Brussels Sprouts Stew

• Meat

  • 1 1/2 lb Chuck, roast

• Produce

  • 1 Brown onion *diced about 1 cup, med
  • 1 lb Brussels sprouts
  • 12 oz Button mushrooms
  • 2 Celery stalks *diced about 3/4 cup
  • 4 Garlic cloves
  • 1 Lg. carrot *diced about 1 cup
  • 1 tsp Marjoram
  • 2 tsp Thyme

• Canned Goods

  • 32 oz Beef broth

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 cup Chickpea flour
  • 1 tbsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Beer, Wine & Liquor

  • 1/4 cup Red wine

• Other

  • 1 Bay leave

Found on thefedupfoodie.com

Description

Ingredients

• 1½ lb chuck roast
• 1 tbsp salt *for the meat
• 1 tbsp oil
• 1 /4 cup red wine
• 1 med brown onion *diced about 1 cup
• 4 garlic cloves *minced or crushed
• 1 lg. carrot *diced about 1 cup
• 2 celery stalks *diced about ¾ cup
• 1 bay leave
• 2 tsp thyme
• 1 tsp marjoram
• 1 tbsp Worcestershire sauce
• 32 oz beef broth
• 12-16 oz button mushrooms *cut in half
• 1 lb brussels sprouts *cut in half
• ½ cup chickpea flour
• salt & pepper to taste

Directions

• Cut roast into ½ inch squares and generously salt. Heat a large frying pan over medium/high heat for about 4 mins. Add oil, place cubed meat in a single layer and leave alone for 4-5 mins or until meat easily pulls away from sides & bottom. Remove seared meat from pan and into stockpot. Dispose of excess grease and then deglaze frying pan with wine, add to stockpot.
• Add onion, carrot, celery, garlic, herbs, Worcestershire sauce and broth to stockpot. Stir well and bring to a boil. Once boiling lower down to a simmer. Simmer for approximately 1 hour or until meat and vegetable are tender making sure to stir occasionally.
• Measure chickpea flour into a small mixing bowl and make a slurry by adding a few tbsp at at time of water or broth 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. Continue simmering, stirring often, for another 20-30 mins or until sprouts and mushrooms are cooked to desired doneness.