Beef Quinoa Stew
Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices.
Servings: 6 servings
Calories: 393kcal
Ingredients
- 1 large onion finely chopped
- 3 large garlic cloves minced
- 3 large carrots sliced
- 1.5-2 pounds beef stew meat cut into 1" cubes
- 1 tablespoon cornstarch
- 2 tablespoons olive oil extra virgin
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground black pepper divided
- 3 cups beef broth or chicken broth low sodium
- 3 bay leaves
- 1 1/4 cups quinoa uncooked, rinsed & drained
- 1 cup peas fresh or frozen
- 1/3 cup dill or parsley finely chopped
Instructions
- Preheat Dutch oven or heavy bottom pot on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic and carrots, cook for 3-4 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
- Return pot to the stove and add remaining 1 tablespoon of oil. Add beef and sprinkle it with cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for 5 minutes, stirring a few times.
- Add broth and deglaze the pot by bringing mixture to a boil and cooking for a few minutes, scraping the bottom. Then add previously cooked veggies, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaves. Stir, cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Add quinoa, stir, cover and cook stew for another 15 minutes. Turn off heat and let it sit covered for 5 minutes.
- Add peas and dill, gently stir and serve stew hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: On a stovetop with a splash of broth or water, covered, on low heat.
Nutrition
Serving: 1.5cups | Calories: 393kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 608mg | Fiber: 5g | Sugar: 4g