Servings: 6 to 8
Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.
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You can look at the ingredients and tell that this soup will be very good. I made a sort of East meets West version by using a handful of fresh collared greens instead of bok choy, and I made rolled dumplings and added those instead of the noodles. I also browned the meat first. Rather than add the scallions to the broth, I thinly sliced them and used as a garnish. I used half of a regular onion in place of the scallions in the broth. I passed on the cilantro.
This was very tasty. I wasn't sure of the cinnamon beef combination at first but was glad I tried it. I also browned the beef first. I used fresh udon noodles and just threw them in the soup for the last 5 minutes. It made the soup a little thicker which was fine for me.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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