Ingredients
2 tablespoons olive oil1 pound beef stew meat, cut into 1-inch cubes4 celery ribs with leaves, chopped2 medium carrots, peeled and chopped1 large onion, chopped1-1/2 cups dried lentils, rinsed1/2 cup red quinoa, rinsed5 large bay leaves2 teaspoons ground cumin1-1/2 teaspoons salt1 teaspoon dried tarragon1/2 teaspoon pepper2 cartons (32 ounces each) beef stock
Preparation
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.
