Slow Cooker Beef with Brussels Sprouts, Chestnuts and Whole Grain Mustard Sauce

Name: Slow Cooker Beef with Brussels Sprouts, Chestnuts and Whole Grain Mustard Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión europea
Ingredients: 2 lb beef chuck, cubed; 14 oz Brussels sprouts; 6 oz cooked peeled chestnuts; 1 1/2 cups yellow onion; 4 cloves garlic; 1 1/2 cups beef broth; 3 tbsp whole grain mustard; 1 tbsp apple cider vinegar; 2 tbsp rice flour; 2 tbsp olive oil; 2 tsp fresh thyme; 1 leaf bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley

An original slow-cooked beef stew with fork-tender meat, Brussels sprouts, cooked chestnuts, and a silky sauce made with broth, whole grain mustard, and a touch of apple cider vinegar. Comforting, elegant, and perfect as a complete one-pot meal.

20 minPrep

360 minCook

380 minTotal

6Servings

Gluten-FreeDairy-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

900 g beef chuck, cubed (cut into 1.5-inch cubes)
400 g Brussels sprouts (trimmed and halved)
180 g cooked peeled chestnuts (whole or halved)
180 g yellow onion (thinly sliced)
12 g garlic (minced)
360 ml beef broth (low sodium if preferred)
45 ml whole grain mustard ( )
15 ml apple cider vinegar ( )
16 g rice flour (for light thickening)
30 ml olive oil (divided)
6 g fresh thyme (leaves only)
1 unit bay leaf ( )
6 g salt (or to taste)
2 g black pepper (freshly ground)
8 g fresh parsley (chopped, for finishing)

Nutrition facts

per serving

418 kcal

Calories

38 g

Protein

16 g

Carbs

22 g

Fat

4 g

Fiber

12 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Mustard

Instructions

1
1. Pat the beef chuck dry with paper towels and toss it with the rice flour, 1/2 teaspoon of the salt, and the black pepper until lightly coated.
2
2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon of the olive oil and brown the beef in batches for 6-8 minutes total, turning to sear several sides. Transfer the beef to the slow cooker.
3
3. In the same skillet, add the remaining 1 tablespoon olive oil, the onion, and the garlic. Cook over medium heat for 3-4 minutes until the onion softens. Stir in the beef broth, whole grain mustard, apple cider vinegar, fresh thyme, bay leaf, and the remaining 1/2 teaspoon salt. Stir for 1 minute to combine.
4
4. Pour the skillet mixture over the beef in the slow cooker. Cover and cook on LOW for 5 hours (about 195-205 °F / 90-96 °C inside the cooker) or on HIGH for 3 hours (about 210-215 °F / 99-102 °C), until the meat is almost tender.
5
5. Add the Brussels sprouts and the cooked chestnuts to the slow cooker. Gently stir so they are coated in the sauce. Cover again and cook for 1 more hour on LOW or 45-60 minutes more on HIGH, until the sprouts are tender but still hold their shape and the beef is very tender.
6
6. Remove the bay leaf. Taste the sauce and adjust salt if needed. If you want a thicker sauce, leave the cooker uncovered on HIGH for 10-15 more minutes.
7
7. Serve hot, finishing each portion with chopped fresh parsley on top.

Chef tips

Browning the beef before slow cooking builds a deeper, richer sauce. Add the Brussels sprouts near the end so they keep their texture and color.

Substitutions

You can substitute beef chuck with boneless shoulder or bottom round. If you do not have cooked chestnuts, use diced turnip for a less sweet result. Fresh thyme can be replaced with 1 teaspoon dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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