1 lb stewing beef
4 Tbsp olive oil
1/4 cup flour
1 tsp salt
1/2 tsp pepper
2 medium onions, chopped
3 bay leaves
1/4 cup sun dried tomatoes (packed in oil)
1/4 tsp dried chilli flakes
1 butternut squash, peeled and cubed
1 tsp Worchestershire sauce
4 cups beef stock
3 Tbsp raw Quinoa
1 cup frozen green peas
1 small bunch Italian parsley
1. Heat olive oil in large pot over medium-high heat. Toss beef cubes in mixture of flour, salt and pepper. Brown beef until golden then add onions. Cook until onions are transparent, about 10 minutes.
2. Add bay leaves, chilli flakes, sun dried tomatoes, Worchestershire sauce and beef stock. Bring to a boil, then reduce heat to medium-low and cook covered for 45 minutes.
3. Add butternut squash and continue to cook for another 45 minutes.
4. Stir in Quinoa and peas and continue to cook for about 15 more minutes, or until meat is tender.
Garnish with chopped Italian parsley.