Beef Raisen Soup
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- 2 1/2 lb
- chuck roast
- 1 medium
- onion -- halved and sliced
- 1 qt
- stewed tomatoes -- add juice from tomatoes also
- 1/2 c
- raisins -- dark or light
- 4 qt
- salt & pepper to taste
1Cut chuck roast or other piece of beef to stew sized pieces. Braise in bottom of soup/stock pot in 2 tablespoons margarine or in beef fat.
2Add water and bring to boil. Skim off mud from top of pot.
3When clear add remaining ingredients, turn heat down to lowest setting. Cover and let simmer for 4 hours or until beef is tender.
4Cook one pound noodles of choice, such as elbow macaroni, shells, farfalle.
5Serve hot. For those who think the raisins are distasteful. They sweeten the broth and give it a different flavor. Raisins do not have to be eaten, but should be left in soup for flavor.