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Slow-cooker beef and freekeh soup

Slow-cooker beef and freekeh soup

8
Points®
Total Time
7 hr 35 min
Prep
10 min
Cook
7 hr 25 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Beef, blade steak, raw

450 g, fat trimmed, (buy 500g), cut into 1.5cm pieces

Brown onion

1 large, finely chopped

Carrot(s)

2 medium, finely chopped

Celery

3 stick(s), finely chopped

Garlic

3 clove(s), thinly sliced

Fresh oregano

1 tbs, chopped

Canned diced tomatoes

1 400g can, (1 x 400g can)

Salt-reduced liquid beef stock

3 cup(s), (750ml)

Dry freekeh

½ cup(s), (95g) rinsed, drained

Kale

75 g, trimmed, chopped

Instructions

  1. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook beef, in batches, turning for 3-4 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  2. Heat remaining oil in same pan over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add garlic and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Transfer to cooker. Stir in freekeh and 2 cups (500ml) water.
  3. Cook, covered, on low for 7 hours. Stir in kale and cook, covered, on low for 15 minutes. Season with salt and pepper.

Notes

SERVING SUGGESTION: Serve with lemon zest, if desired. TIP: Suitable to freeze for up to 2 months

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