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

Active: 30 min Total: 5 hr 30 min
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.


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


  1. 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)
  2. Carrots / Celery / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. 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.)
  4. 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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  1. 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.
  2. If you’d like the baguette warm, heat it up in the oven.
  3. Serve soup with some parsley (if using) over top. Enjoy with baguette on the side.



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