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Beef and Mushroom Stew with Quinoa Recipe

   
 

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     Beef and Mushroom Stew with Quinoa

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
1 Lb beef round steak, cut into 1/2 inch cubes
2 Tbsp all purpose flour
1/4 tsp salt
1/2 tsp black pepper
2 tsp EVOO
1 (8oz) pkg baby bella mushrooms, sliced
1 med onion, diced
2 garlic cloves, minced
4 med carrots, peeled and sliced 1/4 in thick
 
1 tsp dried thyme
1/4 c. dry red wine
2 Tbsp Tomato paste
2 (14.5 oz) cans beef broth
1 (28 oz) can Italian style diced tomatoes
3/4 c. quinoa, rinsed and drained
1/2 c. brown rice
1/2 c. frozen peas, thawed

Instructions
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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