ANCIENT GRAIN BEEF STEW

Ancient Grain Beef Stew image

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

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 13

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

Steps:

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 : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges