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Berry Soup

1 1/2 lb Chuck steak, 1" thick, boned and trimed of excess fat (or optional buffalo)
3 tb Peanut oil
1 Medium white onion, peeled and sliced
2 c Beef stock
1 c Fresh blackberries
1 tb Light honey
Salt to taste


Broil 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 and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart, add honey to taste, add salt and serve in bowls.




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