Beef and Brussels Sprouts Stew

A hearty winter meal that is high in fiber, gluten-free and has a low glycemic index.
Course Dinner
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 6 servings
Author Heather


  • 1 1/2 lb chuck roast
  • 1 tbsp salt *for the meat
  • 1 tbsp oil
  • 1 /4 cup red wine
  • 1 med brown onion *diced about 1 cup
  • 4 garlic cloves *minced or crushed
  • 1 lg. carrot *diced about 1 cup
  • 2 celery stalks *diced about 3/4 cup
  • 1 bay leave
  • 2 tsp thyme
  • 1 tsp marjoram
  • 1 tbsp Worcestershire sauce
  • 32 oz beef broth
  • 12-16 oz button mushrooms *cut in half
  • 1 lb brussels sprouts *cut in half
  • 1/2 cup chickpea flour
  • salt & pepper to taste


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

*Please use as many organic ingredients as possible.*