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Ginger Beef Stew with Shiitake Mushrooms
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 8 ounces shiitake mushrooms, sliced
  • 2 tablespoons fresh ginger, grated
  • 1 large onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Chopped parsley for garnish

Instructions
 

  • Heat the oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the beef and set it aside.
  • Add the onion, garlic, and ginger to the same pot. Cook for 3 minutes until the onion softens.
  • Stir in the sliced shiitake mushrooms and carrots. Cook for another 4 minutes until the mushrooms release their liquid.
  • Return the beef to the pot. Pour in the beef broth and bring the mixture to a simmer. Cover and cook for 1 hour until the beef is tender.
  • Stir in the coconut milk. Simmer uncovered for 10 minutes to thicken the broth slightly. Season with salt and pepper.
  • Ladle into bowls and top with chopped parsley before serving.

Notes

Simmer the stew a little longer after adding the coconut milk if you prefer a thicker texture. The ginger flavor stays brighter if you add it early with the onions rather than at the end. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board