Asian-style braised beef soup

Ingredients

• 60 ml (1/4 cup) of honey
• 60 ml (1/4 cup) of rice vinegar
• 180 ml (3/4 cup) of teriyaki marinade
• 1.5 liters (6 cups) of reduced sodium beef broth
• 30 ml (2 tbsp) chopped ginger
• 125 ml (1/2 cup) chopped dried (French) shallots
• 45 ml (3 tbsp) of roasted camelina oil Signé Caméline
• 680 g (1 1/2 lb) boneless beef chuck roast
• 8 mini bok choys
• 2 green onions, cut on the bias
• 1 carrot cut into julienne strips
• 2 celery stalks cut at an angle
• 1 red bell pepper, cut into strips
• 200 g (approximately 1/2 lb) of dried Asian noodles
• 45 ml (3 tbsp) fresh coriander leaves
• Roasted camelina seeds to taste (optional)

Steps

• In the slow cooker, whisk together the honey, rice vinegar, teriyaki marinade, stock, ginger, and shallots.
• In a large skillet, heat half the oil over medium heat. Brown the chuck roast for 2 minutes on each side.
• Place the roast in the slow cooker. Cover and cook on low for 7 to 8 hours, until the meat is easily shredded with a fork.
• Remove the chuck roast from the slow cooker and place it on a plate. Shred the meat. Set aside.
• Place the bok choy, green onions, carrot, celery, and bell pepper in the slow cooker. Cover and cook on low for 30 minutes.
• Return the braised beef to the slow cooker and add the noodles. Cover and cook on high for 10 minutes.
• Divide the soup among bowls and drizzle with the remaining camelina oil. Garnish with coriander and, if desired, camelina seeds.