Ancient Grain Beef Stew

Name: Ancient Grain Beef Stew
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings.
Ingredients: 2 tablespoons olive oil; 1 pound beef stew meat, cut into 1-inch cubes; 4 celery ribs with leaves, chopped; 2 medium carrots, peeled and chopped; 1 large onion, chopped; 1-1/2 cups dried lentils, rinsed; 1/2 cup red quinoa, rinsed; 5 large bay leaves; 2 teaspoons ground cumin; 1-1/2 teaspoons salt; 1 teaspoon dried tarragon; 1/2 teaspoon pepper; 2 cartons (32 ounces each) beef stock

TOTAL TIME: Prep: 25 min. Cook: 6 hours YIELD: 10 servings.

My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. —Margaret Roscoe, Keystone Heights, Florida

Ingredients

2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
4 celery ribs with leaves, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
1-1/2 cups dried lentils, rinsed
1/2 cup red quinoa, rinsed
5 large bay leaves
2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon pepper
2 cartons (32 ounces each) beef stock

Directions

1. Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.

Nutrition Facts

1-1/3 cups: 261 calories, 7g fat (2g saturated fat), 28mg cholesterol, 797mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.