While I make Chinese style soup most of the time, I always want to try western style soup or stew because of their rich flavor. Today I tried this beef soup successfully with the addition of king oyster mushroom, which is great for soup or stir fry.
Ingredients
- 1 lb. Beef chuck roast
- 1/4 lb. white onion
- 3/4 lb. Tomato
- 3/4 lb. Potato
- 1 tablespoon canola oil
- 1 can of roasted garlic diced tomato
- 1 teaspoon salt
Cooking Time: 80 minutes
Servings: 4
Cooking Steps
1. Get 1 lb. Beef chuck roast, cut into 1/2 inch bite size cubes。
2. Add 1 tablespoon canola oil to a wok, heat using medium high heat, add the beef cubes, pan fry for about 5 minutes. Note once the juice comes out of the beef, there is no need to further pan frying.
3. Cut 1/4 lb. Onion, 3/4 lb. Tomato 1, 3/4 lb. Potato into 1/2 inch bite size, add to the wok.
4. Cut 1 ear corn into 1 inch thick, half circle shape, cut 1/4 lb. King oyster Mushroom into one inch long very thin slices, open 1 can roasted diced tomato, add 1 cup water, 1 teaspoon salt to the wok, boil.
Tip:
Step 1 to 4 take about 20 minutes. Start pan frying the beef cubes first, you can prepare other vegetables while the meat is being cooked, this saves the overall time.
3. Move all ingredients to a cooking pot, cover and simmer for 1 hour.
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