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.  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 season.

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!

Much like adding cabbage to a recipe, brussels sprouts add an earthy flavor and fiber to a dish. With only 38 calories per cup, brussels sprouts are high in potassium and Vitamin C. This makes them a healthy addition to soups, stews and salads.

In this recipe, the brussels sprouts will soften as they cook. While cooking slowly, they will break down into the broth and thicken the stew. Cook the stew for a shorter amount of time if you’d like them to remain intact. Either way, Slow-Cooker Beef and Brussels Sprouts Stew is a deliciously hearty bowl of stew.

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 chopped tomatoes
• 32 ounces low-sodium 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 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 about 30-40 minutes on low. The stew will thicken. Recipe makes 8 servings. While the stew is cooking, I usually make Mini Cornbread Muffins.

Serve the stew with cornbread or your favorite crispy crackers. Slow-Cooker Beef and Brussels Sprouts Stew is hearty and comforting. Refrigerate any leftovers. I warmed it on the stove and served it again the second day over noodles.

You can also 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!

For more hearty soups and stew recipes, check out these comforting dishes:

• Irish Stew
• Slow-Cooker Chunky Beef Stew
• Sweet Potato and Black Bean Chili
• Slow-Cooker Turkey Noodle Soup