Berry Soup
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INGREDIENTS 1-½ pounds chuck steak, 1-inch thick, boned and trimmed of excess fat
3 tablespoons peanut oil
1 medium white onion, peeled and sliced
2 cups beef stock
1 cup fresh blackberries
1 tablespoon light honey
Salt to tasteBroil or grill the meat until browned on both sides, allow to cool.
In a Dutch oven, heat the oil and brown the onions. Cut the meat into bite-sized pieces and add to the pot. Add the blackberries and enough beef stock to barely cover the meat. Stir in the honey.
Simmer the meat, covered, until it is very tender, about 1 hour. Add salt and serve in bowls.
NOTE - If the berries are too tart, add honey to taste.