Braised Beef and Brussels Sprouts Stew

Recipe by Whole Foods Market

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 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