Ancient Grain Beef Stew Recipes

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

ANCIENT GRAINS BEEF STEW

Ancient Grains Beef Stew image

Provided by Nevin Martell

Categories Main Course

Time 6h20m

Number Of Ingredients 18

Ingredients

2 pounds ButcherBox steak tips (cut into 1-inch cubes)
Kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 cups low sodium beef broth
1 cup dry red wine
8 large carrots (peeled and sliced into ½-inch pieces)
6 cloves garlic (minced)
6 medium-large yellow potatoes (peeled and cut into 1-inch cubes)
1 large yellow onion (chopped)
½ cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground sage
½ cup pearled barley
¼ cup bulgur (cracked wheat)
1 bay leaf

Steps:

Season the beef with salt and pepper.
Heat the oil in a non-stick skillet over medium-high heat and sear the beef until it's browned on all sides, about 5-7 minutes per side.
Transfer the beef into a large slow cooker.
Add the beef broth and wine; stir to incorporate fully.
Add the carrots, garlic, potatoes, onion, tomato paste, mustard, thyme, oregano, sage, barley, bulgur, and bay leaf. Stir to combine.
Cover and cook on high for 4 hours. Turn the heat down to low and cook for 2 more hours, or until the beef is so tender it separates easily when poked with a fork.
Remove bay leaf. Top with sour cream or labneh, if desired, and serve.

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