This is my take on Beef Soup/Stew with Potatoes and Carrots (Soup Ko Domlong & Karot) ស្ងោរស៊ុបគោដំលូងនឹងក៉ារត់. I’m making it the Asian style with spices like coriander seeds, whole peppercorn, ginger, garlic and fish sauce. If you prefer a stew (thick) consistency, decrease the amount of water to about 8-9 cups. I prefer a soup (more liquid) consistency as it usually takes several servings before I finish the pot. During the reheating process the liquid tends to evaporate a little bit.
The rich taste of long-simmered, fork tender beef in the last hour of cooking make this soup/stew hearty and extra delicious! This soup/stew can be enjoyed as a main dish with some toasty bread or as part of a meal with steamed rice. You can even add some rice noodles and turn it into a hearty beef noodle soup. 
Tip: Use a tea/herb mesh ball (can be purchase at Walmart for about $2), to catch all the little spices so you don’t have to dig it out later.
Beef Soup|Stew with Potatoes & Carrots
(Soup Ko Domlong & Karot) ស្ងោរស៊ុបគោដំលូងនឹងក៉ារត់
Ingredients
2 lbs beef short ribs, trim excess fat and discard if any
10 cups water
2 tablespoons oil
2 carrots, cut into 1 inch pieces
2 red potatoes, cut into big chunks
1 small onion, cut in half
1 beef bouillon cube
cilantro sprigs to garnish
Spices (add to tea/herb mesh ball)
4 cloves of garlic
1 teaspoon whole black peppercorn
1 teaspoon coriander seeds
1 inch piece ginger
Seasoning
2 tablespoons sugar
4 tablespoons fish sauce
1 tablespoon dark soy sauce
Method:
Heat a heavy pan with oil and and beef. Sear each side 2-3 minutes. Transfer seared meat to a large pot and add 10 cups of water and bring it to a boil.
Add potatoes, carrots, onions and the tea/herb mesh ball (containing spices). Bring them all to a rolling boil again then cover and simmer for 2 hours or more. The longer you simmer the tender the beef gets. However if you wish to simmer for longer than 2 hours then do not add the carrots and potatoes until half way into the simmer as you don’t want the vegetables to get all soft and mushy.
About 10 minutes before serving add seasonings. To serve ladle to a bowl and garnish with cilantro sprigs.
i was just thinking how i wanted some new beef stew recipes to get through the winter. thanks.
Theary,
I’m a very picky soup eater, at least I think so. There aren’t that many soup recipes that I know or like. This is one of the very few. Hopefully I can come up with more soup recipes to share with everybody soon.
Hi,
I really like your site a lot. The quality of the food,picture and writing is superb..I wonder if you could show me some trick on taking food picture..mine always seem to lack lighting..I have a 35mm digital camera and photo box with four lights, but still can’t seem to get it right. Any suggestion?
Love your food by the way..
Monik,
Thanks a bunch for stopping by. I’m glad to hear that you enjoy my work. I took a glimpse of your blog moments ago and WOW I’m going to spend some time and try some of your recipes.
As for the food photography, the number one rule I learned is to never use the built-in flash on the camera. It is just too harsh and wash out the dish. Depending on the time of day I use a combination of natural light and some help with lamp light (the one with a hood that you can direct to any direction). I also try to place the dish by a window/door so at least one side can catch some natural light and I balance the other side with the lamp light. My most favorite light is natural light so I tried to cook dishes during the day when possible. I’m still new to all this food photography and food styling. Browsing around and looking at other food images does help at least with food styling. Hope this is helpful.
Wow thanks Khatiya for replying…love your name by the way..remind me of one Thai lakorn. Anyway, thanks so much for the advice. I see where my problems are..I normally cook during the night and that not good lighting at all. I will try to cook during the day next time.lol Very helpful indeed.
By the way, I order some of the dried fish from your mom..can’t wait to taste it..look so good..
Keep up the awesome work! Always great to see other Asian dish online..especially Cambodian, Thai,Chinese and Vietnamese..Makes me want to try all of them!
Monik,
Maybe the next time you cook at night you can set a small amount aside for photo shoot the next day. Sometime I tried to take a picture of my dishes right away and it doesn’t always come out great. Why? one thing is that the hot steam tend to fog up my camera lens. Then the other thing, because it’s still hot, the herbs that I sprinkle on top tend to turn black!
As for your order, I got it.
Thank you. I already send the order to my Mother. She is preparing and will ship out orders next Monday.
I was thinking about that too..just have to make sure no one get there hands on it. Thanks for all the advices..really needed it. Can wait for the fish..I miss that so much since I left Cali.
Monik