Hooray for soup season! This hearty stew combines our fav fall flavors: sweet potatoes, Brussels sprouts and a depth of flavor from our Slow Roasted Garlic and Ketchup. We included a stovetop version and a slow cooker.
What you need
4 tablespoons Tessemae’s Lemon Garlic
3 pounds beef chuck, cut into 1 inch cubes Coarse salt and ground pepper
2 onion, cut into 1 inch chunks
4 carrots, cut into 1 inch lengths
2 tablespoons Tessemae’s Slow Roasted Garlic
1 cup Tessemae’s Ketchup
4 springs thyme
4 cups chicken broth
(We use Bonafide
2 medium Sweet Potatoes, cut into 1 inch dice
1 pound Brussels sprouts, halved if large
What to do
- Heat 2 tablespoons Lemon Garlic in a large Dutch oven or other heavy pot over medium high. Brown the beef in 2-3 batches, transferring the pieces to a plate after each batch. Add more Lemon Garlic as needed.
- Add the onion and carrot to the pot and season with salt and pepper. Cook, stirring and scraping up the browned bits, until just softened. Add the browned beef and any juices back to the pot. Stir in the Slow Roasted Garlic and Ketchup until combined. Add the thyme, chicken stock, and enough water to cover the meat (about 3 cups).
- Cover, bring to a boil, then stir and reduce to the simmer. Simmer, partially covered, until meat is almost tender, 1 1/2 to 2 hours. Stir in the sweet potatoes and Brussels sprouts. Cover and simmer until meat and potatoes are fork tender, about 30 minutes more.
- Season stew with salt and pepper. Be sure to remove the thyme stems before serving!
Slow-Cooker Variation: After step 1, Place browned beef in a 5-quart slow cooker. Add all remaining ingredients except broth and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). The vegetables will release liquid to create a broth. If the stew is too thin, you can stir in a cup of broth in the last hour of cooking.