Heat olive oil in a large pan or pot on high heat.

Add the brussel sprouts and quartered onions to the pan.

Sauté the brussel sprouts and onions until they are lightly browned.

Add the stew beef to the pan.

Brown the beef on all sides.

Pour in the chicken broth and add the Thai spice blend.

Stir to combine all the ingredients.

Cover the pan and reduce the heat to medium-low.

Let the mixture simmer for 30 minutes.

Add the julienned carrots and red pepper to the pan.

Cover the pan again and continue to simmer on medium-low heat for another 15 minutes, or until the beef is tender and the vegetables are cooked through.