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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This soup has one of the best combinations of flavors of ANY soup recipe. After we first tried it as a post-surgery meal at home, we have continued to make it over and again to take to others recovering from surgery or other health issues. Uniformly, we have received heartfelt thanks for bringing something both delicious and healing. Best part? It makes enough for us to share and still have a meal at home. One thing to note - like the others, we brown the meat. That is an important addition.
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.
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