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
Test Kitchen tips
Ingredients
- 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
Directions
- 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.
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