Brussels Stew

Brussels Stew

Posted by admin on

This is in all respects a 'peasant stew'.  Peasant stew can be defined by using just a few simple ingredients that are already in your cupboard or ice box. That's what happened here. I had purchased a big stock of Brussels and needed to use up the last bit. Poooor Brussels.

I always have onion and garlic a plenty and of course threw them into the pot. Is there any other way?

I happened to have ground turkey in the fridge which is a rarity these days as we are limiting meat. I thought it would taste wonderful in this stew and I was right.... obviously. ;)

Canelini beans went in because they too just felt right. Go with it. Some home made chicken broth, a can of stewed tomatoes, a few herbs tossed in and Voila!

Brussels Stew in your pot.

I am sending this over to Deb in Hawaii for her fabulous Souper Sundays! and Mom's Crazy Cooking.
If you like soup, salads and the like head over for recipes from all over the world!



TIME   30 MINUTES     SERVES  6-8

Ingredients:

2 cups of fresh brussel sprouts, trimmed and quartered

1, 15 oz can of canalini beans, drained and rinsed

1, 15 oz can of stewed tomatoes

1 medium yellow onion, chopped

2 cloves garlic, chopped

5 cups chicken broth

ground turkey

1 teaspoon dried oregano

1 teaspoon basil

squeeze of fresh lemon juice

salt and pepper to taste

Directions:

In a large stock pot, over medium-high heat swirl a tablespoon of oil and brown onion 4-5 minutes. Add ground turkey, cook till browned. Push turkey to side of pot and add Brussels. Let sit untouched 3-4 minutes. Pour in broth while scraping bottom of pot with wooden spatula or broad spoon to release browned bits (deglaze).

Add garlic herbs, beans and tomatoes. Lower heat and simmer covered for 15 minutes till warmed through.

Remove from heat. Add lemon juice and salt and pepper. Ladle into bowls and serve with crusty bread.