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Old 12-30-2008, 02:08 PM
 
Location: The Hall of Justice
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I almost never cook beef anymore. We used to grill steaks from time to time, or I'd cook a roast in the crock pot, but it's literally been months now. I've eaten beef a few times at restaurants, but we almost exclusively eat poultry and fish. Well ... and sometimes bacon.

My husband asked me a few days ago to make vegetable beef soup. I make terrific soups (chicken vegetable, Italian wedding, tortellini), but I've honestly never made veggie beef soup. I think I made barley beef years ago, back before I was good at them, and I've forgotten how.

What kind of beef should I get? Do I make a pot roast and just use that meat? I could make a batch of veggie beef and one of barley beef, if I had a lot of meat. The beef is cooked before I put it in the soup, right? I don't want to use a cut of meat that's going to be too tough, but I don't want to make soup from rib eye either.

Any suggestions?
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Old 12-30-2008, 02:09 PM
 
Location: The Hall of Justice
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P.S. The meatballs in my Italian wedding soup are made from ground turkey, in case you wondered.
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Old 12-30-2008, 02:16 PM
 
Location: NJ
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I make a lot of soups as I hate canned soups. We usually make a Crockpot pot roast and leftovers from there, cut up your beef, add leftovers from pot roast along with diced celery, carrots onion. You can even add a frozen bag of mixed veggies, 1 beef bullion for more gravy, and if you like, some small pasta or barley. I have 2 cooked beef steaks my Son gave me in the freezer for soup.
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Old 12-30-2008, 02:28 PM
 
Location: Looking East and hoping!
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I've used stew meat and also have bought beef short ribs.
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Old 12-30-2008, 03:06 PM
 
Location: Fruita, CO
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I have those bones from standing rib roast with some meat on them. I was thinking of making soup with that. What do you think?
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Old 12-30-2008, 03:15 PM
 
Location: NJ
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Quote:
Originally Posted by nikkzone View Post
I have those bones from standing rib roast with some meat on them. I was thinking of making soup with that. What do you think?
Hi Nik, Go for it. I make soups with whatever I have on hand, but I always have carrots, celery and onion then just add. Last week I made bacon/bean soup with a leftover ham bone. With beef I normally go the beef/barley or beef/veggie. Another trick is to have a container or plastic bag in the freezer and dump all leftover veggies. When you accumulate enough, time for soup.
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Old 12-30-2008, 03:21 PM
 
Location: Looking East and hoping!
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Nik-I did that with last years leftover rib roast and bones-it was the best soup ever.
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Old 12-30-2008, 05:42 PM
 
Location: Southern, NJ
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nik Right now I am eating the best beef barley veg. soup ever, all due to the rich bones from the standing rib roast from Christmas. Added all of the left over au jus and cubed the last thick of rib roast + 1 box of beef broth & + box of chicken broth and all those vegs. with crusty bread. OMG, come on over.
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Old 12-30-2008, 08:42 PM
 
13,710 posts, read 22,826,319 times
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Quote:
Originally Posted by JustJulia View Post
What kind of beef should I get? Do I make a pot roast and just use that meat? I could make a batch of veggie beef and one of barley beef, if I had a lot of meat. The beef is cooked before I put it in the soup, right? I don't want to use a cut of meat that's going to be too tough, but I don't want to make soup from rib eye either.
You DO want to make soup with tough meat. Trust me, the toughest leathery beef will be very tender after hours of braising. If you had full run of the cow, I would strongly recommend using a shank or oxtails or even a chuck roast.

I would NOT use short ribs as they are generally expensive. (Although my local Korean market is always selling them for $0.99/lb.)

It is hard to find a lot of soup beef these days if you shop at the major grocery chains. Most chains will either purchase the meat precut or they will bring in primal cuts (chucks, tenderloins, etc) and not have all the various beef parts.

Personally, since my in-laws are dairy farmers, occasionally they will have one of their cows processed. We generally request the less tender parts and the bones so that we can get some good soups.
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Old 12-30-2008, 08:48 PM
 
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You need bones, preferably roasted bones, to make good beef soup. If you haven't got them as leftovers, then ask your butcher, they probably wont give them away but will sell them pretty cheap, and it's worth it. You don't need a lot of meat in the soup, it's all about the stock
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