Stew, Beef Quinoa

Ingredients

• 1 large onion, finely chopped
• 3 large garlic cloves, minced
• 3 large carrots, sliced
• 1.5-2 pounds beef or venison 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

Directions

1. 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.
2. 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.
3. 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.
4. Add quinoa, stir, cover and cook stew for another 15 minutes. Turn off heat and let it sit covered for 5 minutes.
5. 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