Slow Cooker Beef and Brussels Sprouts Stew
Potatoes, peas, tomatoes and brussels sprouts get added to chunks of beef in the slow-cooker to make a hearty, satisfying stew.
Ingredients
- 2 pounds beef chuck roast, cut in 1 inch pieces
- 4 large gold potatoes, cut in 1/2 inch chunks
- 1 1/2 cups green peas, frozen
- 1 large vidalia onion, chopped in 1/2 inch pieces
- 20 Brussels Sprouts, cleaned and cut in half
- 2 15 ounce cans crushed tomatoes
- 2 15-ounce cans beef broth, or chicken broth
- 1 teaspoon salt and pepper, each
- 1 teaspoon smoked paprika
- 1 tablespoon oregano
- 2 tablespoons cornstarch
- 1/2 cup water
Instructions
- Spray the inside of a 5-quart slow cooker with cooking spray. Wash and chop your vegetables and add the chunks of potato, onion, sprouts and frozen peas to the slow cooker set to low.
- Brown the beef chunks in a large skillet over medium heat. Add the oregano, salt, black pepper and paprika to the beef and stir. Add the beef mixture to the slow cooker. Pour the tomatoes and beef broth over all and stir to combine.
- Cover and cook on high for 4 hours or cook on low for 6 hours. Mix the cornstarch and water together and stir into the stew, if desired. Cover and cook for another 30-40 minutes on low. The stew will thicken. Recipe makes 8 servings.
Equipment
- 1 5-quart slow-cooker
Notes
Can I freeze Slow Cooker Beef and Brussels Sprouts Stew?
You can freeze portions of stew in plastic, airtight containers for warming and serving later. The recipe makes 8 servings, so you can eat some now and freeze some for later. It will be just as flavorful after freezing as it was on the day you made it. This stew is super delicious!
Nutrition
Calories: 335kcalCarbohydrates: 29gProtein: 27gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 407mgPotassium: 1049mgFiber: 6gSugar: 5gVitamin A: 717IUVitamin C: 70mgCalcium: 76mgIron: 4mg