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Ancient Grain Beef Stew

Total Time

Prep: 25 min. Cook: 6 hours

Makes

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
Ancient Grain Beef Stew Recipe photo by Taste of Home

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.

Test Kitchen tips
  • Quinoa is a bead shaped grain that expands when cooked. It is nutrient-dense and has more protein than any other grain. Look for it near the rice in the grocery store.
  • Top with a dollop of Greek yogurt and fresh cilantro.
  • 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.

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