Gave beef soup another shot last night, using a simple recipe I found on cooks.com. Stew beef, soup bones, barley, carrots, onions, tomatoes. I enhanced it with a leek, mushrooms, and some broccoli which was getting well past its prime. Very full beef flavor in the broth, though a lot of fat rose to the top that I had to skim off. A gravy separator helped a lot with this.
I feel confident now with cooking a beef vegetable. Next project--black bean.
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