Slow Cooker [or not] Beef and Quinoa Soup
with baguette

Name: Slow Cooker [or not] Beef and Quinoa Soup
Cook time: 330 min
Total time: 330 min
Yield: 4
Ingredients: 6 oz Carrots, chopped; 3 stalks Celery, sliced; 1 Onions, medium, chopped; 3 cloves Garlic, chopped; 1 lb Beef, stew meat (usually sold pre-chopped or cube it yourself; sub boneless beef chuck roast, cubed); 1 Tbsp Oil, cooking; 3 Tbsp Tomato paste; 1/2 tsp Thyme, dried; 1/4 tsp Red pepper flakes (opt); 5 cups Stock, beef; 2 Bay leaves; 1/2 tsp Lemon juice; 1 Bread, any gluten-free loaf like baguette (opt); for topping Parsley (opt), chopped; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 30 min Total: 5 hr 30 min

Original GF Paleo Vegetarian

Slow Cooker [or not] Beef and Quinoa Soup

We're taking this classic, hearty soup and giving you the option to cook it all day in the slow cooker.
Smarts: Don't want to use the slow cooker? Not to worry. We've got you covered with stovetop instructions as well.

Ingredients

Metric

Servings:

Beef and Quinoa Soup:

Carrots - 6 oz , chopped
Celery - 3 stalks , sliced
Onions, medium - 1 , chopped
Garlic - 3 cloves , chopped
Beef, stew meat - 1 lb (usually sold pre-chopped or cube it yourself; sub boneless beef chuck roast, cubed)
Oil, cooking - 1 Tbsp
Tomato paste - 3 Tbsp
Thyme, dried - 1/2 tsp
Red pepper flakes (opt) - 1/4 tsp
Stock, beef - 5 cups
Bay leaves - 2
Lemon juice - 1/2 tsp
Bread, any gluten-free loaf like baguette (opt) - 1
Parsley (opt) - for topping , chopped

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Prep

Quinoa - (Double if making Wednesday’s meal.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
Dry and sear beef - Pat beef dry with paper towels. Season with some salt and pepper. Heat a skillet with oil over medium-high heat and add beef. Sear beef on all sides until deep golden brown, ~8 minutes total. (It doesn’t need to be cooked all the way through, but browning beef well will help to develop flavor and hold its shape while simmering.)
Cook soup - Combine carrots, celery, onions, garlic, seared beef, tomato paste, dried thyme, red pepper flakes, stock (portion for soup), and bay leaves in the bowl of a slow cooker. Slow cook until beef is tender, 5 to 6 hours on low or 3 to 4 hours on high. If you want to leave this all day, cook the soup on low for 6 hours and then let the soup hold on the warm setting for up to 2 additional hours. (If you don’t want to use the slow cooker, saute the carrots, celery, onions, and garlic in some cooking oil in a Dutch oven. Add the beef, tomato paste, dried thyme, red pepper flakes, stock (portion for soup), and bay leaves. Simmer on low, covered, until beef is tender, ~45 minutes.)

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Make

When you’re ready to serve, stir lemon juice and quinoa into the soup. Remove and discard bay leaves. Taste and season with some more salt and pepper.
If you’d like the baguette warm, heat it up in the oven.
Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.

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Slow Cooker [or not] Beef and Quinoa Soup with baguette