Ancient Grain Beef Stew

Dinner

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.

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 6 hours
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

Instructions

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.