Ancient Grain Beef Stew Recipes
ANCIENT GRAIN BEEF STEW
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
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
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.
INSTANT POT® CHICKEN STEW WITH ANCIENT GRAINS
This stew is made using a blend of rice called "ancient grains" consisting of brown rice, pearled wheat berries, red rice, and wild rice. It is fast to make with the help of rotisserie chicken. Although, you can certainly use boneless skinless chicken breasts as well. Serve with crusty bread or dumplings if desired.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Instant Pot¨ Soups, Stews and Chili
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; cook onion and garlic until fragrant, about 3 minutes. Stir in ancient grains, carrots, and celery. Pour in chicken broth and add cooked chicken, salt, and pepper. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in cream. Select Saute function and heat soup until cream is warmed through.
Nutrition Facts : Calories 497.3 calories, Carbohydrate 28.1 g, Cholesterol 130.3 mg, Fat 27.5 g, Fiber 2.8 g, Protein 33.7 g, SaturatedFat 12.4 g, Sodium 621.3 mg, Sugar 4.9 g
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