Beef Stew w Cumin & Crispy Onion (vegan) Quinoa
Takes 2 hours - Serves 4
Rich & lean, meat lovers & vegans, we're all friends. Yay!
- 2 pounds of stewing beef (I inch cubes approx.)
- tablespoon of cumin
- 5 onions, 1/2 inch dice
- 1 carrot, 1/2 inch discs
- 3 cloves of garlic, finely sliced
- small tin of tomato paste
- 2 tsps. Worcestershire (or soy)
- 1 bunch of thyme
- 1 bay leaf
- I lemon
- 1 handful (cup) of coriander or parsley
- 4 cups of beef stock (or water, or mixture)
Beef Stew Recipe
Sear beef in roasting pot with cumin and oil, remove when brown. Add onion, carrot & garlic to pot, sweat but don’t brown (maybe 60 seconds). Add tomato paste, Worcestershire. Another 60 seconds then add beef back in pot, add stock or water, bunch of thyme, bay leaf, salt/pepper. Lid on, into oven for 2 hours at 375. Check after 90 until meat is fork tender (you may need to add more stock or water)…. Remove from oven, tweak salt/pepper for taste.
Crispy Onion Quinoa Recipe
*See “Quinoa fried rice” recipe on how to cook plain quinoa
Meanwhile… thinly slice 4 white onions, toss in a bowl with olive oil, salt/pepper. Lay them out on parchment paper/oven trays & roast in oven until crispy, toss & separate occasionally, should take around 15 to 20 mins (some will char, that’s good). Add crispy onions to quinoa with a healthy handful of rough chopped parsley or coriander (I prefer coriander), zest & juice from half lemon, salt/pepper for taste.
Hearty warming winter fare, yummo… & needless to say goes great with a bottle of red.