Southwestern Beef Stew with Stout and Quinoa

November 20, 2010 - 5:44 pm

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


  1. In a large pot, heat the olive oil and brown the beef and onions. Add the garlic and cook for about 2 minutes.
  2. Add everything except the corn and quinoa and cover. Cook over medium heat. Total cook time will be about an hour.
  3. Add the quinoa after 30 minutes.
  4. Add the corn about 10 minutes before the stew is finished


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