18 Best Recipes for Vegetable Stew

18. Asian Beef and Vegetable Stew in Clear Broth

Ingredients

• 1 pound beef shank or brisket, cubed
• 6 cups water, plus more if needed
• 1 medium white onion
• 1/2 teaspoon black peppercorns
• 1 pound potatoes, peeled and cubed
• Salt and pepper
• 3 tablespoons fish sauce
• 1 cup baby corn
• 2 cups cabbage, chopped
• 1 cup leeks, sliced

Instructions

1. To a large saucepan over high heat, add the beef and the water, and bring to a boil. Skim off the scum that accumulates on the surface of the water.
2. Add the peppercorns and the onion.
3. Reduce the heat to low, cover, and simmer for 2-1/2 hours or less if the beef is already very tender. Add more water if the soup is evaporating.
4. Add the potatoes, and cook until tender, about 15 minutes.
5. Season with the salt, pepper and fish sauce.
6. Add the baby corn, leeks and the cabbage, and cook for another 5 minutes.

Recipe Source