Slow Cooker Beef and Brussels Sprouts Stew
When the weather gets colder, we think about hearty, comforting food. This Slow Cooker Beef and Brussels Sprouts Stew cooks while you are away. Then, come home to a house that smells delicious and a meal that your family will gobble up. It’s the best slow-cooker meal you will make this winter.
The best beef stew recipes combine hearty vegetables with beef and simmer until tender and delicious. Potatoes, peas, tomatoes and brussels sprouts get added to chunks of beef in the slow-cooker to make a hearty, satisfying stew. One that your family will want to have for dinner again and again!
Beef and Brussels Sprouts Stew Recipe
What’s needed?
- 2 pounds English Roast, cut in 1 inch pieces
- 4 large yellow potatoes, cut in 1/2 inch chunks
- 1 1/2 cups frozen green peas
- 1 large sweet onion, chopped in 1/2 inch pieces
- 20 Brussels Sprouts, cleaned and cut in half
- 2 -15 ounce cans of chopped tomatoes
- 2 -15 ounce cans of reduced salt chicken broth (or beef broth)
- 1 teaspoon each, salt and pepper
- 1 teaspoon smoked paprika
- 1 tablespoon oregano
- 2 heaping tablespoons cornstarch
- 1/2 cup water
How to make Slow-Cooker Beef and Brussels Sprouts Stew?
- 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.
- Brown the beef chunks in a large skillet over medium heat. Add the oregano, salt and pepper to the beef. Add the beef mixture to the slow cooker. Pour the tomatoes and chicken broth over all and stir.
- 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. Cover and cook for about 30-40 minutes on low. The stew will thicken. While the stew is cooking, I usually make some cornbread.
I serve the stew over chunks of cornbread, it has become a family favorite.
Refrigerate any leftovers. I warmed it on the stove and served it again the second day over mashed potatoes, can you say “comfort food”! This recipe is super delicious!
Slow-Cooker Beef and Brussels Sprouts 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.
- Brown the beef chunks in a large skillet over medium heat. Add the oregano, salt and pepper to the beef. Add the beef mixture to the slow cooker. Pour the tomatoes and chicken broth over all and stir.
- 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. Cover and cook for another 30-40 minutes on low. The stew will thicken. While the stew is cooking, make some cornbread to serve with it. Recipe makes 8 servings.
Equipment
- 1 5-quart slow-cooker