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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
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    10 servings


  • 2 tablespoons olive oil
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 4 celery ribs with leaves, chopped
  • 2 medium carrots, peeled and chopped
  • 1 large onion, chopped
  • 1-1/2 cups dried lentils, rinsed
  • 1/2 cup red quinoa, rinsed
  • 5 large bay leaves
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon pepper
  • 2 cartons (32 ounces each) beef stock


  • 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.

Test Kitchen tips
  • Quinoa is a bead shaped grain that expands when cooked. It is nutrient-dense and has more protein than any other grain. Look for it near the rice in the grocery store.
  • Top with a dollop of Greek yogurt and fresh cilantro.
  • Nutrition Facts
    1-1/3 cups: 261 calories, 7g fat (2g saturated fat), 28mg cholesterol, 797mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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