Keeping with the quinoa theme for the month of February, I came up with this tasty slow cooker recipe for Quinoa Beef Stew. Its hearty and great for a cold day. Although the recipe does call for meat, it could easily be left out to make a vegetable stew.
I used the following ingredients:
1 cup of quinoa, rinsed and dried
2 potatoes, diced
4 carrots, peeled & diced
2 celery ribs, chopped
1 yellow onion, finely chopped
1 can of mushrooms, drained
3 cloves of garlic, minced
1 can of Progresso Fire-Roasted tomato recipe starters (can substitute tomato soup)
1 tbs Worcester sauce
salt & pepper to taste
1 lb cubed beef roast or stew meat
1-2 tbs flour
1 can of beef or vegetable broth
Begin by placing the first 9 ingredients in your slow cooker on low heat. Next, heat a skillet with a little bit of oil or butter on medium-high heat. Toss the stew meat with flour to coat. Working in small batches, sear the meat cubes on all sides in the skillet. Remove each batch of meat once its seared. When you are finished searing, deglaze the pan with the broth, making sure to scrape all the tasty browned bits from the bottom of the pan. Next, pour the liquid into the slow cooker and stir in the seared meat.
Let the stew cook on low for 6-8 hours, or high for 4-5. The quinoa will soak up most of the liquid making a nice thick consistency. Thirty minutes before serving, I stirred in 1.5 cups of frozen peas, and checked the seasoning and added ground pepper. Frozen corn or frozen mixed vegetables would work as well. To up the tomato-y flavor, add a can of diced tomatoes.
Serve with a nice crusty bread, like the Quinoa No-Knead Bread pictured below. We really enjoyed this stew and will likely make it again very soon!