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Beef Barley Soup

2 lbs beef stew meat, cubed
2 Tbsp bacon drippings
6 cups beef stock
1/2 cup onions, chopped
salt and pepper, to taste
16 oz can tomatoes, chopped
1/2 cup sweet corn
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/4 cup barley
1/2 tsp marjoram
1/2 tsp basil

Brown beef in fat. Drain liquid and fat from browned beef. Add
beef stock, onions, salt and pepper. Skim fat as it rises to the
surface during the initial 5 to 10 minutes of cooking. Simmer the
broth for about an hour, until the beef is somewhat tender. Remove
beef, allow to cool somewhat, and cut into bite-sized pieces.
Continue cooking the broth over low heat 2 to 3 hours. Add the beef
to the pot. Add remaining ingredients. Cook an hour longer.

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