This soup is so satisfying, full of vegetables and flavorful beef. Make sure you have leftovers as you’ll crave this again!
Serves: 6
Total Time: 90 minutes
Ingredients
1 pound beef stew meat, cut into 1-inch cubes
1 Tbsp canola oil
2 cups water
1 cup beef broth
½ cup dry red wine
½ cup soy sauce
6 green onions, chopped
3 Tbsp brown sugar
Spice World Garlic
1 tsp. Spice World Ready-to-Use Minced Garlic or 1 tsp. Spice World Squeezable Garlic or 2 cloves Spice World Peeled Garlic, minced or 2 cloves Spice World Fresh Garlic, minced
Spice World Ginger
1 Tbsp Spice World Minced Ginger or
Spice World Squeezable Ginger
2 teaspoons sesame oil
¼ tsp cayenne pepper
1 ½ cups sliced fresh mushrooms
1 ½ cups carrots, julienned
1 cup sliced bok choy
1 ½ cups uncooked long-grain rice (optional)
Salt
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Instructions
In a Dutch oven, brown meat in oil, then drain. Add the water, broth, wine, soy sauce, onions, brown sugar, garlic, ginger, sesame oil, and cayenne. Bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
Stir in the mushrooms, carrots, and bok choy; cover and simmer an additional 20–30 minutes longer, or until the vegetables are tender. Finish with salt, if needed.
Meanwhile, cook rice according to package directions (if serving over rice)
Divide rice among 6 soup bowls, ¾ cup in each; top each with 1 cup of soup.
