Ancient Grains Beef Stew Food

ANCIENT GRAIN BEEF STEW

Ancient Grain Beef Stew image

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

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

INSTANT POT® CHICKEN STEW WITH ANCIENT GRAINS

Instant Pot® Chicken Stew with Ancient Grains image

This stew is made using a blend of rice called "ancient grains" consisting of brown rice, pearled wheat berries, red rice, and wild rice. It is fast to make with the help of rotisserie chicken. Although, you can certainly use boneless skinless chicken breasts as well. Serve with crusty bread or dumplings if desired.

Provided by thedailygourmet

Categories 100+ Everyday Cooking Recipes Instant Pot¨ Soups, Stews and Chili

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon salted butter
1 medium onion, diced
2 cloves garlic, minced, or more to taste
1 cup ancient grains blend
3 large carrots, peeled and sliced into 1/4-inch rounds
3 stalks celery, sliced into 1/4-inch pieces
4 cups unsalted chicken stock
3 cups cooked and shredded rotisserie chicken
kosher salt and ground black pepper to taste
½ cup heavy cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; cook onion and garlic until fragrant, about 3 minutes. Stir in ancient grains, carrots, and celery. Pour in chicken broth and add cooked chicken, salt, and pepper. Cancel Saute function.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in cream. Select Saute function and heat soup until cream is warmed through.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 28.1 g, Cholesterol 130.3 mg, Fat 27.5 g, Fiber 2.8 g, Protein 33.7 g, SaturatedFat 12.4 g, Sodium 621.3 mg, Sugar 4.9 g

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