Beef, Veggie, & Quinoa Stew

Happy New Year! Natalie here and are talking beef stew today. A rich hearty beef stew is soul warming on a cold day. I'm not sure what the winter is like for you, but here on the Homestead in Eastern Idaho it is negative temperatures and down right miserable. I was on a search to make a veggie-filed beef stew and was once again, like many traditional comfort foods, was turned off by the prepackaged ingredients filled with MSG, high sodium, unknown ingredients, butter, flour, etc. Hence, this recipe was born and quickly became a wintertime favorite.

Begin with a 1 pound of simple stew meat. We try to raise most our meat, but since our beef cow is still wandering our pasture I had to go the store-bought route. A nice grass-fed beef would be wonderful here. Chop the beef into about 1 inch, bite size pieces. Heat on medium-high 1/2 tablespoon olive oil in a large skillet or stock pot. Add the beef and brown on all sides, this should take about 3-4 minutes. Add one chopped onion and two cloves minced garlic cloves. Cook for about 2-3 more minutes. Add 2 tablespoons red wine vinegar and one tablespoon Worcestershire sauce.

Now comes the backbone of the soup, the flavor blend. I recommend measuring out all the spices and putting them in a small bowl so you can quickly and easily add it to the meat. Combine 1 teaspoon salt, 1 teaspoon thyme, 1 teaspoon paprika, 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/2 teaspoon turmeric. The turmeric spice adds an incredible depth with its peppery ginger flavor, plus it has great health benefits. Add the spice blend to the meat and stir to coat all the meat.

Now you can continue on the stove top and cook this in a stock pot or go the slow cooker route. I always use the slow cooker so I can make this earlier in the day when its convenient without having to watch or check on it. If making on the stove top, just keep the meat in the pot and turn the heat to low and follow the recipe the same. For slow cooker, pull the meat off the heat and add to the slow cooker.

Add 4 cups beef stock and 2 cups of water, or 4 teaspoons bullion and 6 cups of water. I love "Better Then Bouillon" brand and I always use this as my soup base. Cover pot/dutch oven and turn on low.

While your meat starts to cook you can prep your veggies. I always start the meat first because stew meat needs quite a bit of time to tenderize. Chop 1 cup carrots, 1 cup celery, and 1 cup potatoes. You can use any potatoes you have on hand. I had some great garden red potatoes in my winter storage that I needed to use up. If using gold or red feel free to leave peels on but if using russet always peel them.

Three year old sous chefs are optional, but are a great addition.

Add the veggies and 1 can chopped tomatoes to the soup.

Add 1 bay leaf and half a tablespoon chopped parsley. Cook on low for 6-8 hours, until the beef is very tender. If the meat is still tough, cook for a little longer.

In the last hour of cooking add 1/2 cup uncooked, rinsed quinoa and remove the bay leaf. Make sure to rinse the quinoa in a fine mesh sieve really well. You want to get the natural coating off because it leaves a terrible aftertaste. Once the beef is tender and the veggies are cooked through serve warm. It is delicious with a nice rustic sourdough.

Beef & Quinoa Stew
Serves 8

1 pound stew meat 
1/2 Tablespoon olive oil
1 onions, finely chopped
2 cloves garlic, minced
2 tablespoons red wine vinegar 
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric
4 cups beef stock
2 cups water
1 cup carrots, chopped
1 cup celery, chopped
1 cup potatoes, peeled and chopped
1 can (15 oz) diced tomatoes, undrained
1 bay leaf
1/2 tablespoon parsley
1/2 cup quinoa, uncooked and rinsed

1. Cut the meat into 1 inch, bite size pieces and chop the onion and mince the garlic. Set aside. In a small bowl combine the salt, thyme, paprika, dry mustard, garlic powder, black pepper, and turmeric. 

2. Heat on medium high 1/2 tablespoon of olive oil in a large skillet or stock pot. Add the beef and brown on all sides this should take about 3-4 minutes. Add the onion and minced garlic. Cook for about 2-3 more minutes. Add 2 tablespoons of red wine vinegar and a tablespoon of Worcestershire sauce. Add the spice blend and stir to coat the meat and onions. If using a slow cooker, remove the meat and place in the slow cooker. If cooking on the stove top, continue cooking on the stove top.

3. Add beef stock or bullion, water, carrots, celery, potatoes, and can of diced tomatoes. Stir into the soup and add the bay leave and parsley. Cover and cook on low for 6-8 hours in the slow cooker or 1-2 hours on the stove top, until vegetables are done and the meat is tender.

4. In the last hour add the quinoa and remove the bay leaf.