Leftover eye of round - Soup or Stock potential

I made an eye of round. I'm not real fond of how it came out. Not very tender at all despite being medium rare. If I simmer it for a while (long and low) will it tender up for a Beef and Barley soup? Or, can I simmer it to at least make a beef stock?

  • Posted by: CaryNC
  • April 30, 2013


irinaleibo April 30, 2013
and she could always do a little bacon or pancetta before the braise to get the fat flavor in.
I think beef stew is the way to go. Low and slow braise will break up that tough lean meat.
Cheers all
irinaleibo April 30, 2013
Why can't she braise it in big sauteed chunks and add broth, wine and veg for beef stew?
I'm asking not challenging....... Seems like it could work.
jmburns April 30, 2013
I agree a beef stew would be good, my point is since the eye of round is so lean that it would not make a satisfactory stock or broth. But adding broth, wine and vegs would add the extra flavor and moisture to the braise.
amysarah April 30, 2013
You could chop it into smallish pieces, and saute it with some potatoes and onions until it's crispy, to make roast beef hash. Serve with a poached or fried egg on top.
jmburns April 30, 2013
I think that the eye of round is too lean to make a a satisfactory soup or stock.
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