Preheat the oven to 160℃.
Heat an oven-safe casserole dish (with a lid) on the stove top until hot.
Add 1 tablespoon of the oil and when warm, fry the beef in batches until caramelized on the outside. This can be done in two batches. Allow to rest on a plate when done.
Reduce the heat to a medium and add the rest of the oil along with the onions, carrot and leeks. Cook for 7 – 8 minutes until softened.
Add the garlic and tomato paste to the vegetables and cook, 30 seconds.
Return the seared meat to the pan. Add water, the stock pot, red wine, potatoes & Worcestershire sauce.
Bring to the boil, cover and allow to simmer gently for 1 ½ - 2 hours, stirring every half hour.
When the meat is soft, add the rinsed quinoa & Knorr brown onion soup to the pot and stir well (to distribute evenly.) Ensure there is still enough liquid otherwise add another cup of stock or water.
Allow to cook another 20-30 minutes until the quinoa is tender.
In the last 5 minutes of cooking, add the peas.
Remove from the heat.
Garnish with chopped parsley, serve with herb buttered bruschetta’s and ENJOY!!
Chef’s tip: If you would prefer not to cook with wine, replace with more stock.