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Beef Stew

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Ingredients

400g Beef cubed
1 onion diced
2 garlic
2 carrots diced
2 stalks celery optional
2-3 cups stock
1 tsp cumin
1 tsp tumeric
to taste salt & pepper
1 eggplant diced
2 bell pepper diced
1/3 cup raisins
1 can, rinsed chickpeas
1 cup quinoa
2 handfuls chard
3 Tbs cashew
utensils
dutch oven or heavy bottom pan

Beef Stew

Served over quinoa, this slow simmered beef dish is relaxing to make on a weekend afternoon.

  • Serves 4
  • Easy

Directions

This rich beef and vegetable stew is easy to make. The secret ingredient is to let it simmer slowly on the stove.

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Steps

1
Done

Brown the meat in 1 Tbs of oil over medium-high. Stir to prevent sticking.

2
Done

In the same dish, add onion, garlic, celery and carrots; stir to coat. Cook for 5 minutes.

3
Done

Add 2 cups of stock, spices, and salt and pepper to taste. Bring to a boil and then simmer for 30 minutes, covered.

4
Done

Add eggplant, peppers, chickpeas and a handful of raisins. Return to a boil and then simmer for 30 minutes, covered.

5
Done

In a separate saucepan, add remaining broth plus 1 cup of water and bring to a boil and add 1 cup couscous. Cook per package directions.

6
Done

Thoroughly wash and steam the chard.

7
Done

Serve stew over quinoa and top with toasted cashew pieces. Plate chard on the side.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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