Heat oil in a stock pot over medium-high heat. Add beef stew meat, and cook until meat is browned on all edges and the juices have been released, for about 7 minutes. Remove and set aside.
Turn heat down to medium and add onions, carrots, and bell peppers. Sauté for 10 minutes until lightly golden in color. Add mushrooms and sauté until they release their juices, about 7 minutes.
Stir in jalapeño, ginger, and garlic. Sauté for 2 minutes until fragrant.
Pour in beef broth and water, and add reserved beef and any juices that have accumulated. Bring to a boil and reduce heat to a simmer. Simmer for 35-40 minutes until beef and veggies are tender.
Stir in fish sauce if using. Taste and add salt, pepper, fish sauce, and/or lime juice if needed. Enjoy!
Notes
*Makes 16-18 cups*Use 1 to 1.5 pounds of beef stew meat.*Avocado oil, olive oil, or butter can be used in place of coconut oil. Using butter will make this no longer dairy-free.
How to Make Ginger Beef Soup in Pressure Cooker
Heat the pressure cooker on Sauté. Add oil and beef, and sear the beef until it is browned on all sides.
Transfer meat to a bowl.
Add onions, peppers, and celery to the pressure cooker. Sauté for 10 minutes.
Add mushrooms, and cook until they release their juices for about 7 minutes.
Stir in jalapeños, garlic, and ginger.
Pour in broth, water, and beef along with the juices from the beef.
Turn off the Sauté function.
Cover, and seal. Turn on the Pressure Cook function and cook for 20 minutes.
Allow the pressure cooker to release for 15 minutes then do a quick release.
Add fish sauce and any other seasonings needed, and enjoy!