Lentil Quinoa Beef Stew
The perfect comfort food. This hearty beef stew combines protein packed ancient grains with a rich meld of meat and legumes all simmered in a decadent beefy broth.
Servings: 8
Calories: 376kcal
Equipment
- 5 qt stock pot
Ingredients
- 2 tbsp extra light olive oil
- 1 lb beef (cut into cubes)
- ½ cup quinoa (washed and rinsed)
- 1½ cups dried lentils (washed and rinsed)
- ½ cup carrots (peeled, chopped)
- 1 medium onion (chopped)
- 1 cup butternut squash (diced) (optional)
- 2 bay leaves
- 1 tsp ground cumin
- 1½ tsp Himalayan salt
- ½ tsp Dried Oregano
- ½ tsp dried basil
- ¼ tsp dried rosemary
- ¼ tsp celery seeds
- 1 pinch rubbed sage (optional)
- 1 tsp ground black pepper
- ¼ tsp fennel seeds (optional)
- 6 whole juniper berries (optional)
- 6 cups beef bone broth (or beef broth)
- 1 tbsp coconut oil
- water (as needed)
Instructions
- Heat oil in a deep pot over medium heat. Add the beef (seasoned with 1/2 tsp salt and 1/2 tsp pepper) and brown on all sides. Transfer meat to a bowl (leaving the drippings in the pot) and set aside.
- To the pot (containing the beef drippings) add the quinoa and toss to coat. Once coated, add the lentils, onions, carrots, butternut squash and all herbs and spices along with the beef bone broth.
- Bring to a boil before reducing the heat to a low simmer. Cover and allow to simmer for 20-30 minutes until the quinoa and lentils are cooked, adding water (and/or stock) as needed. Gently turn the ingredients occasionally to ensure that they don't stick or burn, and to ensure that there is enough liquid in the pot.
- Once the quinoa and lentils are fully cooked, discard the bay leaves and juniper berries and stir in the coconut oil.
- Turn off the heat and add the cooked beef back into the pot.
- Cover the pot for at least 15 minutes to allow the ingredients' flavors to meld together.
- Serve hot or warm topped with a dollop of sour cream and chives. Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
- You can add in any vegetables you like to this from chopped celery to spinach to diced potatoes or even sweet peas (like I've done in the images).
- If you prefer a thicker gravy-like stew, mix a tbsp of potato starch to 1/4 cup of bone broth and add it to the simmering stew, mixing well to incorporate it.
- To make this dish vegan/vegetarian friendly, omit the beef and replace the beef bone broth with vegetable stock or broth.
Nutrition
Calories: 376kcal | Carbohydrates: 33g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 543mg | Potassium: 667mg | Fiber: 13g | Sugar: 2g | Vitamin A: 3227IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 5mg