1. Cut the beef into small pieces, put it in a pot of cold water, boil and remove, rinse off the blood foam.
2. Add enough cold water to the soup pot, add the washed beef cubes, add the green onion and ginger slices, boil on high heat, remove the foam, add a small amount of cooking wine to remove the fishy, boil, turn to low heat and simmer for 1 hour.
3. Wash the tomatoes and draw a shallow cross. Take a clean pot, add cold water to a boil, add the tomatoes to the boil, wait until the skins are rolled up, remove them, peel off the skins and stalks, and stir into tomato paste for later use.
4. Stir into tomato sauce
5. Slice the mushrooms, and dice carrots, onions, and celery.
6. Add a small amount of olive oil to the pot (it will be more fragrant if you add a bit of butter), add the diced onion and fry until fragrant, then add the carrots, celery and mushrooms in turn and continue to fry. Finally, add the prepared tomato sauce and stir fry to serve.
7. Remove the green onion and ginger slices from the beef stock pot, then put the fried vegetables in the stock pot, simmer for 1 hour, add appropriate amount of salt and pepper to taste. (If you want the color to be brighter and more beautiful, you can add an appropriate amount of tomato sauce or tomato sauce)
8. A bowl of warm vegetable beef soup is ready, it's super delicious!
