Ingredients:
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 1 lb. Brussels sprouts, trimmed and halved
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 2 tbsp. olive oil
Instructions:
1. In a large bowl, toss the beef stew meat with the flour to coat.
2. In a large skillet, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Transfer the beef stew meat to the slow cooker.
4. Add the Brussels sprouts, onion, garlic, beef broth, red wine, bay leaves, thyme, salt, and pepper to the slow cooker. Stir to combine.
5. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
6. Remove the bay leaves before serving.
Variations:
This recipe is versatile and can be customized to your liking. Here are a few variations:
- Swap out the beef stew meat for chicken or turkey.
- Add in some root vegetables like carrots or potatoes.
- Use different herbs like rosemary or oregano.
- Make it vegetarian by omitting the beef and using vegetable broth instead.
Nutrition Information:
Serving Size: 1 cup
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Protein | 24 g |
| Fat | 10 g |
| Carbohydrates | 17 g |
| Fiber | 5 g |
| Sodium | 820 mg |
Conclusion:
This Slow Cooker Beef and Brussels Sprouts Stew Recipe is a delicious and easy way to get a hearty meal on the table. It’s perfect for those busy weeknights when you don’t have a lot of time to cook. Plus, it’s a great way to use up any leftover beef or Brussels sprouts you may have in your fridge. Try it out and see for yourself how delicious and satisfying it can be!
