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–+ servings

Slow Cooker Beef and Vegetable Stew with Quinoa

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Rett Soup
Kategori American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 pound beef stew meat
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 2 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • ¾ cup quinoa, rinsed

fremgangsmåte
 

  • Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the carrots, celery, onion, potatoes, and garlic.
  • Pour in the beef broth. Stir in the thyme, bay leaf, salt, and black pepper.
  • Cover and cook on low for 6 hours.
  • Stir in the rinsed quinoa. Cover and cook for 30 more minutes until the quinoa is tender and the beef is soft.
  • Remove the bay leaf before serving.

merknader

Rinse the quinoa thoroughly before adding it so the stew stays clear rather than cloudy. If the broth thickens too much after the quinoa cooks, stir in a splash of extra broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove without the quinoa becoming mushy.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet