Imagine the rich aroma of beef simmering in a hearty cider broth, mingling with the earthy scent of Brussels sprouts and the subtle sweetness of carrots and onions.
Picture a stew so comforting, its warm hues and tender textures invite you to immerse yourself with a spoon, offering solace after a long day.
This dish holds a special place in my heart, a savior on those busy weeknights when time feels scarce yet a nourishing meal is non-negotiable.
Its magic lies in its simplicity and ability to transform an ordinary evening into a cozy, delightful experience.
The first time I made this stew, it effortlessly brought my family together around the table, turning a rushed Tuesday into a moment of shared warmth and laughter.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a combination of apple cider and beef broth.
- Uses pantry staples like beef broth, potatoes, and onions for convenience.
- Incorporates nutritious Brussels sprouts and carrots for a healthy meal.
- Freezes beautifully, making it perfect for meal prep and future meals.
- Offers comforting warmth with every serving, ideal for cooler weather.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes — verify it’s fresh and well-marbled for tenderness.
- 1 tablespoon olive oil — use a good quality extra virgin olive oil.
- 1 large onion, chopped — opt for a sweet onion for added flavor.
- 3 cloves garlic, minced — fresh garlic enhances the overall taste.
- 3 cups beef broth — choose a low-sodium option to control seasoning.
- 2 cups apple cider — select a crisp, natural apple cider for depth.
- 1 tablespoon Worcestershire sauce — adds umami richness.
- 1 teaspoon dried thyme — provides an earthy aroma.
- 1 pound Brussels sprouts, trimmed and halved — use fresh, vibrant ones.
- 3 large carrots, sliced — aim for firm, bright orange carrots.
- 2 large potatoes, cubed — Yukon Gold are ideal for their buttery texture.
- Salt to taste — start with a pinch; adjust as needed.
- Black pepper to taste — freshly ground for maximum flavor.
Step-by-Step Method
Brown the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, guaranteeing a rich sear and enhanced flavor.
Once browned, remove the beef from the pot and set aside for later use.
Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic.
Sauté until the onion becomes translucent and fragrant, about 3 to 5 minutes. This step releases the natural sweetness of the onion and the pungency of the garlic, adding depth to the stew’s base.
Combine Ingredients
Return the browned beef to the pot.
Pour in the beef broth and apple cider, stirring to combine.
Add Worcestershire sauce, dried thyme, salt, and black pepper.
Mix well to guarantee all ingredients are evenly distributed, forming a rich and flavorful broth.
Simmer the Stew
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low.
Cover the pot with a lid and let it simmer gently for 1.5 hours. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully.
Add Vegetables
After 1.5 hours, add the Brussels sprouts, sliced carrots, and cubed potatoes to the stew.
Stir to incorporate the vegetables into the broth.
Continue to simmer the stew for an additional 30 minutes, or until the vegetables are tender and cooked through.
Adjust Seasoning
Taste the stew and adjust the seasoning as needed with additional salt and pepper.
This step guarantees that the flavors are balanced and to your liking.
Consider adding a splash of balsamic vinegar or a bay leaf for extra depth, if desired.
Rest and Serve
Remove the stew from heat and allow it to rest for 10 minutes before serving.
This resting period helps the flavors to settle and enhances the overall taste.
Serve the Brussels Sprouts Beef Stew hot, and enjoy this hearty, flavorful dish with family and friends.
Ingredient Swaps
- For a lighter version, substitute beef stew meat with chicken breast or turkey breast.
- Replace apple cider with white grape juice or apple juice if cider is unavailable or for a non-alcoholic version.
- Use sweet potatoes instead of regular potatoes for a different flavor and added nutrients.
- Substitute Brussels sprouts with other green vegetables like broccoli or green beans based on preference or availability.
You Must Know
- Brown the Beef in Batches: To achieve a rich flavor and perfect sear, brown the beef stew meat in batches, preventing overcrowding in the pot.
- Sauté Onions and Garlic: Sauté chopped onions and minced garlic until translucent before adding them to the stew for enhanced aroma and depth.
- Simmer Slowly: After bringing the stew to a boil, reduce the heat and allow it to simmer for 1.5 hours, letting the flavors meld together beautifully.
- Add Vegetables in Stages: Introduce Brussels sprouts, carrots, and potatoes after the initial simmering period, ensuring they cook to tender perfection.
- Rest Before Serving: Allow the stew to rest for 10 minutes after cooking to let the flavors settle and intensify, providing a more robust taste experience.
Serving Tips
- Pair with crusty bread to soak up the flavorful cider broth.
- Serve with a side of creamy mashed potatoes for extra comfort.
- Garnish with fresh parsley for a pop of color and freshness.
- Accompany with a light green salad to balance the richness.
- Enjoy with a glass of robust red wine for a complete meal experience.
Storage & Make-Ahead
Brussels Sprouts Beef Stew can be stored in the refrigerator for 3-4 days in an airtight container.
It also freezes well for up to 3 months.
For make-ahead convenience, prepare the stew, let it cool, and store it either in the fridge or freezer.
Reheat gently before serving.
Reheating
To gently reheat Brussels Sprouts Beef Stew, use a microwave on low power.
An oven at 300°F, or a stovetop on low heat, stirring occasionally to guarantee even warming.
Culinary Traditions and History
Although often overlooked, beef stew has a rich history that spans cultures and centuries, offering a comforting embrace through its hearty flavors.
Imagine a medieval kitchen, where a cauldron hung over an open fire, melding simple ingredients into a nourishing meal.
That tradition continues today, evolving in diverse kitchens around the globe. Each culture adds its own unique twist, whether through spices, vegetables, or cooking methods.
My version, with Brussels sprouts and cider broth, nods to both old-world roots and new-world innovations. As I simmer the stew, I feel connected to those who’ve stirred pots before me, sharing warmth and sustenance.
This dish isn’t just food; it’s a journey through time, blending history with the present in every savory bite.
Final Thoughts
Why not give this hearty Brussels Sprouts Beef Stew a try and warm up your taste buds? Feel free to tweak the recipe to your liking, perhaps adding a splash of balsamic vinegar for an extra depth of flavor!
Frequently Asked Questions
Can I Use a Slow Cooker for This Stew Recipe?
Absolutely, you can use a slow cooker! After browning the beef, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Your kitchen will smell amazing! Enjoy!
Is It Possible to Make This Stew Vegetarian?
You can definitely make it vegetarian! I’d replace the beef with hearty mushrooms or tofu, use vegetable broth instead of beef broth, and maybe add more root vegetables for depth. It’ll be just as delicious and comforting!
How Can I Thicken the Stew Broth?
To thicken the stew broth, I suggest whisking a bit of flour or cornstarch with cold water, then stirring it into the simmering stew. This creates a rich, velvety texture that envelops each hearty bite.
What Is the Best Cut of Beef for Stew?
I recommend using chuck roast for stew. It’s flavorful and becomes tender when simmered. As it cooks slowly, the connective tissue breaks down, creating a rich, hearty texture that’s perfect for a comforting stew.
Can the Stew Be Frozen for Later Use?
Yes, you can freeze the stew. After it cools, I pour it into airtight containers, leaving some space for expansion. I make certain it’s tightly sealed, then pop it into the freezer for a cozy meal later.
Brussels Sprouts Beef Stew in Cider Broth
Equipment
- 1 large Dutch oven
- 1 sharp chef’s knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup set
- 1 set of measuring spoons
Ingredients
- 2 pound beef stew meat cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 clove garlic minced
- 3 cup beef broth
- 2 cup apple cider
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 pound Brussels sprouts trimmed and halved
- 3 large carrots sliced
- 2 large potatoes cubed
- salt to taste
- black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the beef cubes and brown them on all sides, then remove and set aside.
- In the same pot, add the chopped onion and minced garlic, sauté until translucent.
- Return the beef to the pot and pour in the beef broth and apple cider.
- Stir in Worcestershire sauce, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours.
- Add the Brussels sprouts, carrots, and potatoes to the stew.
- Continue to simmer for an additional 30 minutes, or until the vegetables are tender.
- Adjust seasoning with more salt and pepper if needed.
- Remove from heat and let the stew rest for 10 minutes before serving.
Notes
