Ginger-Soy Beef Stew with Mushrooms and Tomatoes
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 8 ounces mushrooms, sliced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup soy sauce
- 2 cups beef broth
- Salt and pepper to taste
- 2 green onions, sliced
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the diced onion, minced garlic, and minced ginger to the pot. Stir and cook for 3 minutes until the onion softens.
- Add the sliced mushrooms and cook for another 4 minutes until they start to release their liquid.
- Pour in the diced tomatoes with their juice, soy sauce, and beef broth. Stir everything together and bring to a simmer.
- Reduce the heat to low, cover the pot, and let the stew cook for 20 minutes, stirring once or twice.
- Taste and add salt and pepper if needed. Ladle into bowls and top with the sliced green onions.
Notes
The mushrooms add enough liquid during cooking that you may not need extra broth at the end. If the stew tastes too salty from the soy sauce, a splash of water can balance it without thinning the texture too much. Leftovers reheat well on the stove with a little extra broth to loosen them up.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: Asian
Equipment: Large Pot, Wooden Spoon, Knife