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Grandma Helene's Beef Soup Recipe

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This recipe for Grandma Helene's Beef Soup, by , is from Mazzola & Novak , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Angle


1 1/2 lbs. square bottom roast or rump roast
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
3/4 c. small barley
28 oz. can diced tomatoes (can also use crushed tomatoes)
9 - 10 c. beef broth
Meat tenderizer

1. Trim the meat and cut it into small pieces. Sprinkle meat tenderizer over the cut pieces.
2. Put a little oil in the pot and make it hot (on medium-high) before putting the beef in.
3. Put the beef in and let it brown well before stirring. Once it is caramelized, add some beef broth to deglaze.
4. Lower the heat to medium-low. Add carrots, celery, onion, barley, remaining beef broth, and tomatoes then bring to a boil.
5. Reduce heat and let soup simmer at least an hour.
6. Cook noodles separately and add before serving.
7. If the soup seems thick, add more beef broth.


Personal Notes:
Personal Notes:
This is one of Alex's favorite meals (as well as all of the Angles) so years ago I attempted to write down the recipe as Mom made the soup. It comes pretty close to Mom's soup although it's always best when she makes it!

Mom says buy good meat. Don't buy stew meat!

You can put in celery tops to add flavor while the soup is cooking. Grandma Shott liked the celery tops but Mom didn't so she doesn't add them.




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