Potato and Beef Stew

This was a last minute "what do we got?" dinner that turned out very yummy! It is hardy, pretty easy, and dairy free for all you lactose free peeps. Even my non-soup-eating Hubs commented how good it was... We ate it with crusty bread toasted sliced and a salad.


Potato and Beef Stew
4 baking potatoes, skinned
1 cup wheat quinoa
1 can stewed tomatoes
1 can corn
3 cubes of frozen cilantro or 3 TBS of chopped fresh
5 green onions, chopped
Chicken stock or bullion (I use Better Than Bullion-natural ingredients and cheap)
3 cloves of garlic, minced
Chunks of steak
Extra Virgin Olive oil
Salt & Pepper
Hint of cayenne
Optional: Scoop of sour cream, if desired


Boil the potatoes until easy to put a knife through. Cook quinoa to directions with stock instead of water. Drain and chop cooked potatoes and add to quinoa in a large pot.  


Add stewed tomatoes, corn, cilantro to the pot with a cup of stock. Cook on low heat and add some slat, pepper, and cayenne (if you want). 


Put 2 TBS EVOO in a pan with garlic and green onions. Cook for 2 minutes and add the bite sized pieces of beef. Brown on all sides but don't over cook and add to your pot. Give it a mix and then add sour cream if you want. Enjoy!