BEEF AND BRUSSELS SPROUTS STEW
A hearty winter meal that is high in fiber, gluten-free and has a low glycemic index.
Provided by Heather
Categories Dinner
Time 2h
Number Of Ingredients 17
Steps:
- Cut roast into 1/2 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.
Nutrition Facts : Calories 378 kcal, Carbohydrate 20 g, Protein 32 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 82 mg, Sodium 894 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
ROASTED BRUSSELS SPROUTS WITH CORNED BEEF
Steps:
- Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.
BEEF TAGINE WITH BRUSSELS SPROUTS
A traditional Moroccan beef stew with a little Brussels Sprout action as a twist. Courtesy of the Oregonian.
Provided by VNess
Categories Stew
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Season beef cubes with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add the turmeric and fry for 30 seconds. Add the beef and brown well on all sides.
- Cover the pot tightly and cook the meat 15 minutes over low heat in its own juices.
- Stir in the paprika, cayenne, ginger, cumin, onion, and half the cilantro. Add about 1/2 water, re-cover the pot, and simmer the meat gently over low heat for 1.5 to 2 hours. Check periodically to see if water needs to be replenished.
- While the mixture simmers, bring 6 cups of water to a boil and add 1 T of salt. Blanch the sprouts for 30 seconds, drain, run under cold water and drain well.
- Heat oil (or coat pan with PAM) in a large wok or skillet over high heat till almost smoking. Stir-fry the brussels sprouts for 2-3 minutes over high heat. Stir in half of the lemon juice and add salt to taste. Fold the sprouts, the remaining cilantro, and the remaining lemon juice carefully into the stew. Tasts again for seasoning and serve immediately.
Nutrition Facts : Calories 345.5, Fat 22.3, SaturatedFat 8.9, Cholesterol 76, Sodium 89.2, Carbohydrate 13.2, Fiber 4.4, Sugar 3.9, Protein 24.3
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