Butternut, Beef and Quinoa Stew

This is a great tasting recipe that is perfect to come home to on a chilly fall day. The quinoa adds a real nice binding texture to these healthy veggies.

Ingredients

500g stew beef or bison
½ sweet onion (diced)
2 cups butternut squash (peeled & cubed)
2 parsnips (peeled & cut into 1” pieces)
6 cloves garlic (chopped)
5 vine-ripened tomatoes
1-2 cups water or broth
½ teaspoon of each cinnamon, chilli powder and salt
1 green pepper (seeded & chopped)
½ cup quinoa

Directions

As an option to add a little flavour, you can brown the meat in a large preheated fry pan on medium-medium-high heat. Once browned transfer to the slow cooker.
Now add onion, squash, parsnip, garlic, tomato, 1 cup of water and spices. Stir so everything is evenly distributed.
Check that there is enough water or broth and adjust if necessary. It should be at a level just at or below the top of the veggies.
Set slow cooker on high for about 4 hours or low for 6-8 hours.
Stir in the pepper and quinoa with about 1 hour remaining.
Dig in!

PREP 27.5 mins
COOK 240 mins