Beef Stew, Hot Pot, Pho Bowl? Recipe

Recently, some individual in my household (not mentioning names for fear of retribution) bought a "GINORMOUS," 10 pound bag of carrots. Ok, so what, that they were organic, who the hell knows what to do with that many carrots??? Crickets, silence...times up, I know - no answers. With the impending storm coming, I was feeling like one of my cozy, curl up by the fireplace favs: Hot Pot/Stew Soup/Pho Bowl Thing. I've called it all that, cause I don't follow any strict directions and tend to make whatever it is, somehow my own...plus, I like to use whatever is readily available in my fridge and pantry. And oh yeah, I will be using A LOT of carrots, by any means necessary. As well, some will say...you are nuts using Filet Mignon for a frig'in stew...but, it's all the beef (outside of ground beef - burgers) that I had available...who cares...someone will eat it and it did not go to waste!

Recipe: Beef Pho Hot Pot - Saamy Style

 

Needed Dry Ingredients:

• Pepper corn (photo key # 4)
• Fennel seeds (photo key #2) - (reminds me of a BAD diet ingredient I tried once, from a "nuts, fruit & birkenstock wearing friend that was vegan)
• Coriander (photo key #3) - mini balls that taste like citrus or lemon/orange zest (zest: skin of that fruit)
• Star anise (photo key #1) - they look like tiny "ninja blade throwing stars" and smell/taste like black licorice
• CARROTS (the 10 lb bag that will never end...)
• Green beans or peas or broccoli or all of the above - as much as you like...gotta add something green
• Onion - preferably large
• Chicken broth, bouillon or paste - to taste...make sure not to over due because of the salt!
• I did not , but you can add bean sprouts and parsley
• Optional" bean sprouts, parsley, mint, scallions as toppers when served

   

Wet ingredients: This requires you to taste the broth periodically, as the water heats up with all the dry ingredients boiling...cause I'm all about how it tastes as you go along in the cooking process!

• Any size pot of water (depends on how many will eat or if you desire mega left overs) - As much water as you like
• Too this water add - Onion - add as much onion as you like to taste
• Too this water add - Garlic - in whole form and/or powder form...whatever you have on avail - again to taste
• Too this water add - All dry spices named above - to taste...as it boils and you check the taste, add more of one spice or other

When ALMOST ready to serve/ or right before, strain out any fennel, peppercorn, star anise & coriander seeds. Side note: some people tie it up in cheese cloth for an easier removal. Now, add the Beef & Noddle to the "boiling stew/rue:"

• Add the "Chinese Style Noodles" - Rice Noodles, Egg noodles or basic Italian Noodles (photo key #8) - basically any noodle available goes- to the boiling hot soup!
• Add slithers of filet mignon - sliced against the grain (which is perpendicular to the visible grain line of the meat ) - see photo below -( Ok stop saying that I'm wasting good cuts of beef). Normally people use the following beef cuts: chuck roast, brisket, rib roast, sirloin, etc. ...any beef that is not already GROUND will do! Even Chicken or Fish or ALL OF THE ABOVE or some will DO!
• Optional: garnish with mint, parsley, bean sprouts, scallions

Filet mignon cut on the cross grain to make slithers