Ancient Grain Beef Stew Recipes

ANCIENT GRAIN BEEF STEW

Steps:

• Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.

INSTANT POT® CHICKEN STEW WITH ANCIENT GRAINS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot; cook onion and garlic until fragrant, about 3 minutes. Stir in ancient grains, carrots, and celery. Pour in chicken broth and add cooked chicken, salt, and pepper. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in cream. Select Saute function and heat soup until cream is warmed through.

ANCIENT GRAINS BEEF STEW

Steps:

• Season the beef with salt and pepper.
• Heat the oil in a non-stick skillet over medium-high heat and sear the beef until it's browned on all sides, about 5-7 minutes per side.
• Transfer the beef into a large slow cooker.
• Add the beef broth and wine; stir to incorporate fully.
• Add the carrots, garlic, potatoes, onion, tomato paste, mustard, thyme, oregano, sage, barley, bulgur, and bay leaf. Stir to combine.
• Cover and cook on high for 4 hours. Turn the heat down to low and cook for 2 more hours, or until the beef is so tender it separates easily when poked with a fork.
• Remove bay leaf. Top with sour cream or labneh, if desired, and serve.

TRADITIONAL BEEF STEW

Steps:

• In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.