Asian Vegetable Beef Soup

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.
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