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
1/4 cup dry red wine
1/4 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 tablespoon Spice World fresh ginger, minced or 1 tablespoon Spice World Minced Ginger or Spice World Squeezable Ginger
2 teaspoons sesame oil
1/4 tsp cayenne pepper
1-1/2 cups sliced fresh mushrooms
1-1/2 cups carrots, julienned
1 cup sliced bok choy
1-1/2 cups uncooked long grain rice (optional)
Salt
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 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, 3/4 cup in each; top each with 1 cup soup.
