Beef, Potato, and Quinoa Soup

I have a stockpile of winter-y comfort-y goodness-y type recipes. A stockpile, I tell you. And I decided to debut with this delicious stew recipe from Nutmeg Nanny. We already had several of the ingredients (beef and quinoa), so it just kinda made sense. And I’ve been waiting, nearly impatiently, to begin to use some of the delicious-looking winter-y recipes I’ve been pinning lately on Pinterest.
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It was so good. The meat was so, so, so tender. It was almost literally the perfect stew. It was thick and hearty enough to appeal to traditional stew-lovers, but likewise still broth-y enough to appeal to traditional soup-lovers. It is also a meal that does not require a side dish (unless you want one). The stew is chock-full of protein, starch, vegetables, and everything you might need. It also provides a TON of food. The 3 of us ate hearty amounts for dinner, and provided 4-5 hearty-sized leftovers, as well. I also served it with warm sourdough bread – yum.
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The only thing I would change, if I were to make this again (which I won’t, haha, since that defeats the purpose of this blog!), is that I would add the bell peppers in later. Adding them early provided the flavours to get infused into the stew (in fact, at one point I took the lid off the pot and ALL I SMELLED WAS BELL PEPPER), however it provides mushy and tasteless peppers in the final product. I like a little crunch to my vegetables, so I honestly think I’d add them in the last 30 minutes of cooking, alongside the cooked quinoa and uncooked potato.
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Despite that, though, this is the perfect meal for a chilly, blustery evening. And then perfect again for leftovers for several days. And even more perfect if you squirt a healthy amount of Sriracha sauce into your bowl! 😉
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Beef, Potato, and Quinoa Soup

Serves at least 6

Ingredients:
-2tsp olive oil
-6 scallions, chopped
-2 cloves garlic, minced
-1 tomato, diced (I omitted this cuz I really don’t like tomatoes and did not want it in my soup!)
-1tsp cumin
-1/2tsp paprika
-1/4cu chopped parsley
-about 1lb beef, cubed into small bite size pieces (the original blogger used skillet steak, but I used a different kind, don’t remember what, haha)
-48oz beef broth
-1 carrot, sliced
-1 green bell pepper, diced (I include a yellow bell pepper as well)
-2 medium russet potatoes, cubed (I didn’t peel mine, I rarely do)
-1cu cooked quinoa
-salt and pepper, to taste
-I added fresh chopped mushrooms, since my mother and husband love them (though I despise them)

Directions:
-Sauté oil in a large pot or dutch oven, add scallions and garlic, and continue to sauté over medium heat for about 3 minutes.
-Add tomato, cumin, paprika, parsley, and cook for another 2 minutes.
-Add beef, beef stock, carrot, bell pepper, and salt, and bring to a boil.
-Cover and simmer on low for about 1.5 hours.
-Add potato and cooked quinoa (and mushrooms, if you’re using them) and cook for an additional 25-30 minutes.
**I found it helpful to bring back to a slow boil, then reduce to medium-low, because the potatoes wouldn’t have cooked at all, had I kept it on such a low heat**

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