Ingredients
1 1/2 lb chuck roast
1 tbsp salt
1 tbsp oil
1 /4 cup red wine
1 med brown onion diced
4 garlic cloves minced or crushed
1 lg. carrot diced
2 celery stalks diced
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
Method
STEP 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.
STEP 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.
STEP 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 by The Fed Up Foodie