Beef and Blackberry Soup
Serve this soup with cornbread or corn muffins. Have honey at the table for those who want to spread it on their cornbread or muffins, or want to use it to sweeten their soup.
INGREDIENTS | SERVES 6–8
- 3 tablespoons peanut or extra-virgin olive oil
- 2 stalks celery, diced small
- 2 large carrots, peeled and diced small
- 1 large yellow onion, diced
- 1 ½ pounds boneless chuck roast
- 2 cups beef broth
- 2 cups water
- 1 tablespoon honey
- 1 cup blackberries
- 2 large sweet potatoes, peeled and diced
- Salt and freshly ground black pepper to taste
- OPTIONAL: 2 large russet potatoes, peeled and diced
Add the oil to a 6-quart Dutch oven and bring to temperature over medium heat. Add the celery and carrots; sauté for 3 to 5 minutes, or until tender. Add the onions and sauté until the onions are transparent.
Trim the fat from the roast and cut it into bite-sized pieces. Add to the meat to the Dutch oven and brown it for a few minutes.
Add the broth, water, honey, blackberries, sweet potatoes, salt, and pepper. Bring to a boil. Lower the heat and simmer, covered, for 1 hour, or until the meat is tender. Taste for seasoning and add more honey, salt, and pepper, if needed.
Add the potatoes, if using. Cover and simmer for an additional 30 minutes, or until the potatoes are cooked.
Name Game
A boneless “English-cut” chuck roast is the perfect cut to use in a slow-cooked beef dish; it cooks up to pull-apart tender. The boneless cut is sometimes called an English roll. That cut of chuck roast also can be referred to as a cross rib roast, cross rib pot roast, Boston cut, English cut roast, English roast, thick rib roast, bread and butter cut, or beef chuck cross rib pot roast.
