Nutritional Wisdom with Carly Pollack

Braised Beef and Brussels Sprouts Stew

Whole Foods Market
Braised Beef and Brussels Sprouts Stew Braised Beef and Brussels Sprouts Stew

Ingredients
1/2 lb beef stew meat, cut into 1-inch chunks
sea salt, to taste
black pepper, to taste
2 tbsp ghee
1/4 cup beef stock
1/4 medium onion, diced
1/4 cup carrot, diced
1/4 cup celery, diced
1 clove garlic, minced
1/2 cup beef stock
1/2 cup sweet potato, diced
1 cup Brussels sprouts, trimmed and halved
2 tsp dried thyme

Directions
Heat oven to 400 degrees. Season beef cubes with salt and pepper. Add 1 tablespoon ghee to a Dutch oven, add beef cubes and sear until browned on each side (you may need to sear meat in batches to prevent crowding the pan). Transfer beef to a bowl. Add ΒΌ cup of broth to the pan and scrape up brown caramelized bits from the bottom. Simmer to reduce by half. Pour over meat. Add 1 more tablespoon of ghee to the pan. Over high heat, add onions, celery and carrots. Season with salt and pepper. After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly. Add beef mixture back to pan along with beef broth and return to a boil. Cover with a lid and transfer to preheated oven. After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don't boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer. After an additional 20 minutes, add potatoes, Brussels sprouts and thyme. Return to the oven for another 40 minutes. If stew still has a lot of liquid, return the pan to the stove top and simmer with the lid off (this will help to reduce and thicken stew, as well as intensify flavor). Stir stew occasionally to prevent it from scorching on the bottom. After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender. Adjust seasoning with salt and pepper if necessary and serve immediately.

Serving
2 Servings


Recipe Credit