Recipes that are all gluten & dairy free

Braised Beef and Brussels Sprouts Stew


Recipe by Whole Foods Market

  • 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
  • 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 ¼ 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 Size
2 servings

Posted To: Entree


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