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Here’s another quick, easy, and very tasty crock pot dinner!  I love the combination of the beef and the quinoa in this stew.  The quinoa works as a flavor enhancer and a thickener, and also provides added nutritional benefits!

  • 2 pounds beef stew meat, frozen or thawed
  • 6 stalks celery, chopped
  • 3 carrots, chopped
  • 1 onion, diced
  • 3-5 garlic cloves, minced or pressed
  • 1 Tbs. red wine vinegar
  • 3 Tbs. Worcestershire sauce
  • 1 14oz. can diced tomatoes
  • 1 tsp. dried thyme
  • 1 Tbs. dried basil
  • 2 tsp. oregano
  • 2 bay leafs, broken in half
  • 8 cups water
  • 1/4 cup beef base
  • 1 1/2 cups quinoa
  • Salt and pepper to taste

I used beef stew meat in this recipe that was still frozen when I put it in the crock pot and it worked out great.  You could also cube up a boneless beef roast and use it instead.  The key is to use meat that needs a long cooking time and moist cooking method so the meat is tender and delicious when it is time for dinner!

This recipe makes a large quantity so make sure you make it for a big group, plan to have leftovers, or freeze it into a dinner sized portions that can be pulled out and used on one of those days when you just can’t find time to make dinner.  It freezes wonderfully and tastes great.

Beef and Quinoa Stew

Place all ingredients in a large crock pot.  Cover and cook on low for 8-10 hours, stirring at least once if possible.  Adjust salt and pepper to taste and serve with bread or biscuits!