This Beef Stew Has a Secret Flavor (and It’s Very Good)

Winter weather has begun for many people. It’s the best time to make soup to warm you up! But if you’re looking for something a little different than the norm Classic beef stew Version, this Beef and vegetable stew It is a delicious twist on a classic.

It’s filled with tender cuts of beef and colorful vegetables like carrots, cauliflower, and red peppers — but what really makes it special is the flavorful broth. The combination of soy sauce, fresh ginger, and dry sherry gives it a savory, slightly sweet, almost Asian-inspired stir-fry flavor that feels refreshing and unique…while still comforting and hearty enough to qualify as true comfort food.

Why you’ll love this soup

• It’s warm and delicious, but with a fresh, fresh flavour.
• There’s tender beef and colorful vegetables in every bite.
• Soy sauce, fresh ginger and sherry make the broth more flavourful.
• It’s a great meal prep for busy weeks.
• It is easy to serve with rice, pasta or Crusty bread.
• This recipe is naturally adaptable to be gluten-free (using gluten-free soy sauce).

Required components:

• Beef broth – Cut into small cubes to get a soft and delicious soup
• oil – To brown the beef and build flavour
• water – It forms the base of the broth
• onion – Adds depth and delicious flavour
• Dry sherry – Adds richness and subtle sweetness (it’s very good here!)
• I am Willow – The main seasoning for the broth
• Fresh ginger -Bright, warm flavor makes this soup unique
• sugar – Just a touch to balance the delicious flavors
• Carrots – A classic vegetable stew, perfect for simmering
• Broccoli flowers – Adds color and texture
• Red pepper – Sweet, tender, and a complete contrast to beef
• Water chestnut – Crunchy and chewy (a little surprise in every bite!)
• Cornstarch + water – Thicken the broth to become the consistency of soup
• Extra soy willow – Optional on the table for those who want more

How to make meat and vegetable stew

This soup is easy, but it’s all about timing so the beef is tender and the vegetables aren’t overcooked.

1. Brown the beef in a large pot, working in batches until browned rather than steaming. Drain any excess fat.
2. Add water, onion, sherry, soy sauce, ginger and sugar. Bring to a boil, then reduce the heat and simmer, covered, for 1 to 1 1/2 hours until the beef is cooked.
3. Add the carrots during the last 30 minutes of boiling until they are tender but not mushy.
4. Add broccoli, red pepper, and water chestnuts. Cover and simmer for 10 minutes, until the vegetables are tender.
5. Mix cornstarch with water and add it to the soup. Cook and stir until thick and bubbly.
6. Serve hot (with additional soy sauce if you like).

Recipe tips

• Brown the beef in batches until you get good flavor and color.
• Cut the vegetables into fairly even slices so everything cooks at the same pace.
• Add the broccoli and bell peppers last so they stay colorful and don’t overcook.
• If the soup becomes too thick, just add a little water or broth.
• Want more sauce? Add an extra amount of soy sauce at the end (taste first!).
• Store leftovers in the refrigerator in an airtight container for up to 4 days. Freeze for up to 2 months (cool completely first). To reheat, heat gently on the stove over medium-low heat, stirring occasionally. Add a little water or broth if necessary.

Easy differences

1. Use pork instead of beef (simmer only 30 minutes for pork).
2. Replace broccoli with peas or green beans.
3. Add small whole mushrooms for extra delicious flavor.
4. Do you want it hot? Add a pinch of red pepper flakes or a spoonful of hot garlic sauce.
5. Serve it over rice or pasta to expand it into a more hearty meal.

What to serve with beef and vegetable stew

This soup is great on its own, but is especially good when served with steamed white rice, brown rice, or buttered egg noodles. I also really like presenting it Mashed potatoes with roasted garlic or The dinner rolls are flaky To mop up all the wonderful sauce.