In med bowl, combine beef cubes, flour, salt and pepper; toss to coat; set aside. Heat a large Dutch oven and 1 tsp olive oil over medium-high heat until hot. Add mushrooms and cook 5 minutes until browned. Remove from pan. Add onion, garlic, carrots and thyme and cook 5 minutes until tender.
Add remaining tsp olive oil to pan over medium-high heat until hot; add beef cubes and sear 5 minutes, until evenly browned. Remove from pan.
Add cooking wine, 1 can broth and tomato paste; bring to a boil, scraping the pan to loosen any browned bits. Add remaining broth, cooked vegetables, seared beef and tomatoes.
Bring to boil, then reduce heat, cover and simmer for 1 hour. At half point (30 minutes), stir in the quinoa and rice. When 5 minutes remain, add peas. Serve.
Serving
Suggestions
1 cup serving- 270 calories; 25 g protein
Originally Submitted
10/6/2014
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