I grew up with grandma’s steaming bowl of stew that would make my fingers sticky and smell like garlic. My husband grew up with the same stew on another side of the continent, 9,000 kms away. It tells me beef stew was an Eastern European traditional dish that fills your house and clothes with a stew smell.
The same sweet smell of onions crawls from a neighbours’ house into my garage every morning I open it to take kids to school. I know exactly when grandma is cooking dinner. I find many immigrants cooking dinner first thing in the morning and some of them having it for breakfast. I remember my relatives eating borscht for breakfast, accompanied by a slice of rye bread, a clove of garlic and a shot of vodka. And then probably went to work. True stories…Who needs therapy?!:)
I had all intentions to make a traditional beef stew with potatoes, just to find out I was out of potatoes. Quinoa stew it is and it was amazing! My kids are not huge fans of quinoa, depends on the sauce. This kind of quinoa they ate no problem. 4 year old squeezed some organic ketchup on top. OMG, even a layer is fine, just eat it!
Note, I love adding a bit of garlic at the end. It adds a depth of flavour, different from cooked garlic. But you don’t have to if you prefer very mild garlic taste. I’m Ukrainian, so garlic all the way.
Enjoy this healthy quinoa stew!
- 1 large onion, coarsely chopped
- 4 large carrots, sliced
- 1 tbsp olive oil, extra virgin
- 2 lbs eye of round beef roast, cut into 1" cubes
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cups chicken stock, low sodium
- 1 tbsp cornstarch
- 8 garlic cloves, sliced
- 3 bay leaves
- 5 peppercorns
- 1 cup quinoa, uncooked
- 2 tsp garlic powder or 1 garlic clove, crushed
- 1 cup peas, fresh or frozen
- 1/3 cup dill or parsley, chopped
- Preheat large deep skillet on medium heat and swirl oil to coat. Add onion and carrots, cook for a few minutes, stirring occasionally. Transfer to a medium bowl and set aside.
- Return skillet to medium - high heat and add beef, sprinkle with salt and pepper. Cook until golden brown, stirring as necessary. If your meat releases a lot of juices and water, just increase heat and let it cook off. Watch closely not to burn.
- In a medium bowl, whisk together chicken stock and cornstarch, pour over meat. Add previously cooked onion and carrots, garlic, bay leaves, peppercorns and stir to combine. Bring to a boil, cover, reduce heat to low and cook for 45 minutes. In the meanwhile, cook quinoa as per package instructions.
- When meat is ready, add garlic powder or freshly crushed garlic, and stir. This adds a depth of flavour. Discard bay leaves and peppercorns. Add cooked quinoa, peas and fresh herbs, gently stir and serve warm.
Servings Per Recipe: 6
Amount Per Serving = 1 1/2 cups:
Total Fat: 9.6 g
Cholesterol: 53.3 mg
Sodium: 610.5 mg
Total Carbs: 29.7 g
Dietary Fiber: 4.5 g
Protein: 35.7 g
WW Points+: 9