Here is a beef soup recipe by daughter swears by.
The site she found it on was bought out by another and the recipe no longer shows up, but fortunately her friend had the presence of mind to copy it.
SPICY BEEF NOODLE SOUP
Active: 35 min. Total: 1 hr. 40 min.
This sinus-clearing, immunity-boosting bowl of soup is inspired by Szechuan beef noodle soup
Because some of the ingredients to make the traditional version require a trip to an Asian market, we
approximated the flavors with easier-to-find items.
Ingredients:
2 Tbsp. canola oil, divided
2 b. boneless chuck roast, trimmed and cut into 1-in. pieces
1½ cups chopped white onion
⅓ cup minced garlic (15 cloves,
1 Tbsp. finely chopped peeled fresh ginger
3 plum tomatoes, chopped ¼ cup sambal oelek (ground fresh chile paste)
3 Tbsp. white miso
1½ tsp. ground coriander
1½ tsp. coarsely ground black pepper
8 cups unsalted beef stock
2 Tbsp. low-sodium soy sauce
1½ Tbsp. light brown sugar
8 oz. pre-sliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
1 (8-oz.) pkg. pad Thai brown rice noodles
4 (4-oz.) baby bok choy, quartered lengthwise ½ cup sliced green onions ¼ cup cilantro sprigs
Directions:
1. Heat 1 teaspoon oil in a Dutch oven over medium-high. Add half of beef; cook, turning occasionally, until
browned on all sides, about 6 minutes. Transfer cooked beef to a plate. Repeat procedure with 1
teaspoon oil and remaining beef.
2. Heat remaining 4 teaspoons oil in Dutch oven over medium-high. Add onion, garlic, and ginger; cook,
stirring often, until onion is almost tender, about 6 minutes. Stir in tomatoes, sambal oelek. miso,
coriander, and pepper; cook, stirring constantly, 1 minute. Add stock, soy sauce, brown sugar, and
browned beef. Bring to a boil; partially cover, and reduce heat to medium-low to maintain a simmer. Cook
until beef is almost tender, about 45 minutes. Add mushrooms; cover and cook until beef is tender, about
30 minutes.
3. Cook noodles per package directions; drain and rinse with cold water. Drain well.
4. Add bok choy to soup; cover and cook until crisp-tender, about 4 minutes. Arrange about ½ cup noodles
and 2 bok choy quarters in each of 8 bowls. Ladle about 1½ cups soup into each bowl; sprinkle each
serving with 1 tablespoon green onions. Top with cilantro sprigs.
*This soup freezes well, except for the noodles and bok choy (both get really soggy when frozen). I always freeze
before adding either, and then reheat on the stovetop so I can add the bok choy and let it cook.
SERVES 8 (serving size: about 2 cups)
Calories 459; Fat 20g (sat 7g, unsat 11g);
Protein 31q: Carb 39g; Fiber 5g; Sugars 8g (added sugars 3g): Sodium 736mg; Calc 4% DV: Potassium 10% DV
Sounds delicious, even better than chicken noodle soup.
Well I love my All American canner, as much as I can so far. The pressure gauge didn’t work. All American will send out a new one. But I had bought about 25 lb of chicken to can and it was going to expire so I had to freeze it.
Another great thing in the recipe, coriander! I love coriander and cardamom and I can’t find too many recipes using them.