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
When browning the beef, do so in batches to avoid overcrowding the pot, which ensures a better sear and richer flavor. Be sure to taste and adjust the seasoning at the end of cooking, as the flavors will intensify throughout the simmering process. For additional depth of flavor, consider adding a splash of balsamic vinegar or a bay leaf during cooking.
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