Ingredients:
1 Tbsp vegetable oil
2 lbs stew beef, diced 1 inch
1 medium onion, chopped
2 ribs celery, chopped
8 oz sliced mushrooms
8 oz baby carrots
4 garlic cloves, minced (or 1 tbsp pre-chopped garlic)
1 gallon beef broth
3 sweet potatoes, peeled, diced
1 cup quinoa, rinsed & drained
pinch, whole thyme, dried
2 bay leaves
Directions:
- Add oil to a large pot over medium high heat. Add beef and cook until browned, stir often.
- Add the onions, mushrooms and garlic, continue cooking for 4 minutes, stir often.
- Add the beef broth and bay leaves, bring to a simmer.
- Cover and simmer on low heat for 1 hour.
- Add remaining ingredients, except quinoa and bring back to a simmer.
- Keep covered and cook for 30 minutes.
- Add quinoa, and cook for an additional 30 minutes.
- Check beef and potatoes, should be fork tender. Serve hot.
