Hearty Beef & Millet Soup

Serves 6

Ingredients

• Proso Millet – ½ cup (100g), rinsed
• Beef stew meat (chuck), cut into 1-inch cubes – 500g
• Beef broth – 6 cups (1.4L)
• Carrots, diced – 2 medium
• Celery stalks, diced – 2
• Yellow onion, diced – 1 medium
• Garlic cloves, minced – 3
• Tomato paste – 2 tablespoons
• Olive oil – 2 tablespoons
• Bay leaves – 2
• Fresh thyme – 1 teaspoon (or ½ tsp dried)
• Salt & pepper – to taste
• Fresh parsley – for garnish

Instructions

Step 1 — Brown the Beef

Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches (don’t crowd the pot). Set aside.

Step 2 — Sauté the Vegetables

In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and tomato paste, cook for 1 more minute.

Step 3 — Build the Soup

Return the beef to the pot. Add broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer covered for 45 minutes until beef is tender.

Step 4 — Add the Millet

Stir in the rinsed millet. Simmer uncovered for 20–25 minutes until millet is cooked through and the soup has thickened slightly.

Step 5 — Finish & Serve

Remove bay leaves. Adjust seasoning. Ladle into bowls and garnish with fresh parsley.

Why Millet Instead of Barley?

Millet cooks faster than barley, is naturally gluten-free, and adds a mild, slightly nutty flavour that pairs beautifully with rich beef broth. It also thickens the soup similarly to barley without the heaviness.

Storage

Refrigerate for up to 4 days. The millet will absorb liquid as it sits — add a splash of broth when reheating.