Southwestern Beef Stew with Stout and Quinoa
What was meant to be a stew turned into more of a soup. We were starving and didn't want to let some of the liquid evaporate so we ate it as it was prepared. I liked the flavor of the soup; the corn especially provided a nice contrast from the smoky chipotle flavor. If I were to make it again, the meat definitely needed to be tenderized and cooked more slowly. Adapted from Know Whey
- 3lbs Beef for Stew
- 2 onions cut into chunks
- 10 plum tomatoes, chopped
- 1/2 cup rinsed quinoa
- 3 ears sweet corn
- 2 canned chipotle peppers, chopped
- olive oil
- 1/4 tsp pepper
- 3 cloves garlic
- 1/2 cinammon stick
- 1 tsp thyme
- 1 1/2 tsp cumin
- 1 Bay Leaf
- 1 1/2 cups beef stock
- 1 bottle stout
- In a large pot, heat the olive oil and brown the beef and onions. Add the garlic and cook for about 2 minutes.
- Add everything except the corn and quinoa and cover. Cook over medium heat. Total cook time will be about an hour.
- Add the quinoa after 30 minutes.
- Add the corn about 10 minutes before the stew is finished