The best cuts of beef for this soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck.

Get about a piece of about 1 1/2 lb and cook it on the stove for 1 1/2 - 2 hours in 4 qts of water. Skim the foam off the top once in a while.

When the meat is fork tender, turn off the flame and strain the stock. Let the meat cool for 10 minutes before cutting into 3/4" cubes.

In the meantime, prepare the basic soup as outlined on the previous page. Use the stock instead of the chicken broth.

Add the beef at the same time you add the onions and the potatoes.

Follow the instructions (on previous page).