Tuesday, March 27, 2012

Beef Quinoa Stew and Muno's Monocle


I decided to make stew because it was 44 degrees yesterday and after having eight consecutive days of 80+ temperatures, 44 degrees (as a high) is downright depressing.

Muno's monocle, however, is the antithesis of depressing:


There has been a resurgence of Nick Jr. in our household and this morning we watched the Yo Gabba Gabba "Differences" episode where the motley group of characters is learning that even though someone might look different from you, it doesn't mean they are weird or strange. And then Muno waltzed onto the screen wearing this monocle and it struck me so funny. Just look at it. It's one BIG monacle.

It took everything in my power to stifle my laughter. It did manage to slightly lift my spirits.

I was going to just make beef stew, but having just spring cleaned the pantry, I remembered that I had a bunch of quinoa that probably should get used.  I threw it in and voila: Quinoa Beef Stew.  Yum.




The quinoa soaked up just enough of the broth to make this very stew-like and the protein punch from the combined beef and grain, is an added bonus. I added some chopped kale to the top for a little more earthiness.

Beef Quinoa Stew







Makes about 8 1-1/2 Cup Servings


Ingredients:

1 1/2 lbs chuck roast, cut into 1-inch pieces
1 tablespoon grapeseed oil
4 cups beef broth
3 cups water
1 tablespoon Worcestershire sauce
2 bay leaves
1 onion, sliced
1/2 teaspoon salt
1/2 teaspoon paprika
3 carrots, peeled and sliced
1 cup quinoa
2 tablespoons cornstarch or arrowroot powder
Dash ground cloves
Flour, for dusting (I used Bob's GF AP)

Directions:

Heat the oil in a dutch oven over medium heat.

After cutting your meat into pieces, lightly sprinkle the meat with flour.


Add the meat to the dutch oven and brown.


Add broth, Worcestershire sauce, bay leaves, onions, salt, paprika and ground cloves. Bring to a boil and simmer for 1 1/2 hours.


Remove bay leaves and add the carrots. Cook for 30 minutes.


Add the quinoa and cook for an additional 10 minutes.


While the quinoa cooks, mix together about 1/2 cup of hot broth from the pot and cornstarch or arrowroot until smooth.


Add more broth and mix. Once the quinoa is cooked, add the slurry to the stew and mix.


Serve hot!


This, like most stews, seems to develop an even deeper flavor the next day!





Nutrition Information Per 1 1/2 Cup Serving: Calories 388; Total Fat 20g; Total Carb 22g; Fiber 2g; Sugars 3g; Protein 29g

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2 comments:

  1. Thanks so much for linking up to Allergy-Free Wednesday. Hope to see you next week.

    ReplyDelete
  2. nice idea.. thanks for sharing.

    ReplyDelete

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