A stew with Brussels sprouts in it? I love them but they can be over powering but the flavors in this recipe were awesome. It also heated up really well.
- 2 pound good-quality stewing steak
- 1 large onion
- 1 large carrot
- 2 large potatoes
- 2 garlic cloves
- 1 medium parsnip
- 1 small pumpkin
- 3 cups beef broth
- sprinkling dried thyme
- 15 brussels sprouts
- salt and pepper
- 2 tbsp all-purpose flour
- 1/2 tsp mustard powder
- 1/2 tsp sweet paprika powder
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 bay leaves
- butter or oil
Combine the flour with the paprika powder, mustard powder, 1/2 tsp salt, pepper and nutmeg.
Either mince the onions or, like me, turn them into quart-rings. Grate the garlic.
Cut the beef in chunks and don’t make them too small. Sprinkle the seasoned flour mix all over.
Heat some butter or oil, whatever you prefer, and quickly brown the beef cubes. Transfer them to a plate and cover with aluminum foil to keep them warm.
Don’t overcrowd the pan, brown the beef cubes in small batches.
Sauté the onion for 4 minutes. Add the garlic and give it another minute.
Put the meat back in with the onions and pour in the beef broth.
Add the bay leaves.
Pop the lid on, bring it up to a boil and simmer the beef for 2 to 2 and a half hours.
After almost 2 hours you clean up the sprouts and peel the carrot, parsnip, potatoes and pumpkin. Chop it all in equal bit-sized pieces.
In with the vegetables. Mix it all up.
Season with a pinch of salt (be moderate, you can add more later), dried thyme and pepper.
Bring it back to a boil and simmer the stew for about 30 minutes, until the vegetables are tender. Stir now and then.
Discard the bay leaves and taste to check the seasoning. Adjust when needed.