Mongolian Beef Stew

Here's the version of soup I've made twice here in Mongolia this past week. We just got here last Monday, March 1...so everything is NEW!

Mongolian Vegetable Beef Stew

Go to the market and pick out a nice looking hunk of beef which is laying on a table with other hunks...only partially trimmed and not in any sort of packaging...just laying there naked on the table. You can also go to your favorite HyVee and pick out a roast and cut it up into stew-sized pieces or buy stew meat already cut up (this is not available here!).

Also, while at the market, approach about five different vendors for any combination of these veggies listed below. You will pay each vendor their individual price. These vendors are in the same big room as the meat tables...how convenient!

Veggies to select according to what you like (I used all these, but you could use some of your own choices as well): onions, carrots (with lots of dirt on them which had to be washed off), parsnips, fresh tomatoes (or a can of chopped tomatoes would work), potatoes, sweet potatoes and cabbage.



To actually make the stew: Select your largest pot that you'd like to make it in. Sprinkle a bit of olive oil (or other oil) into the bottom of the pan and turn to med high and put all the trimmed bite-sized pieces of beef in the oil. Put in a whole onion chopped as fine as you like. If you want garlic, this would be a good time to add it. Sprinkle everything with Canadian Steak Seasoning (purchased from Sam's Club and brought along with us), or salt and pepper. Also sprinkle with Italian seasoning or oregano or any other spices you just love. Another awesome addition which I had for just the first pot I made was a package of Lipton Onion Soup Mix which I had brought along. Let the mixture brown for 10-20 minutes, stirring occasionally. You might add another tablespoon or so of oil if it seems dry. While the meat is browning, cut up all the vegetables. Make them bite-sized or a bit bigger. I skinned my tomatoes and peeled the carrots and parsnips, but left the peeling on the sweet potatoes and potatoes. Just put in any amounts that you like of each veggie. Pour in enough broth (from a can) or water and bouillion cubes to slightly cover the mixture. I used chicken bouillion cubes because that's what I had, and you can't even tell that it's chicken flavored. Let simmer for at least an hour. Here in Mongolia, the beef is so tough (but very tasty!), that I've simmered it for 2 1/2 to 3 hours.

Bon Apetite (I don't know the Mongolian words for "eat up" or "enjoy" or anything that fits this context!). I'm sure I'll learn sometime soon!