Ethel's 1935 Beef Vegetable Recipe

Brown the beef

Heat 1 tablespoon of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the cubed beef dry with paper towels and season lightly with 1/4 teaspoon of the salt and a pinch of pepper. Working in a single layer (do in batches if needed), add beef to the pot and brown on all sides, about 4–6 minutes per batch. Transfer browned beef to a plate and set aside.

Deglaze and build broth: Reduce heat to medium, add remaining 1 tablespoon oil if pot is dry. Add tomato paste and cook, stirring, for 30–45 seconds to bloom the tomato flavor. Pour in about 1 cup of the beef stock and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return all beef to the pot, add remaining beef stock and the 2 cups water. Stir in Worcestershire sauce, bay leaves, remaining 1 1/4 teaspoons kosher salt, and 3/4 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Simmer the beef: Reduce heat to low, cover partially, and simmer gently until beef is tender, about 50–65 minutes. Skim any foam or excess fat from the surface during cooking.

Sauté aromatics: While the beef begins simmering (or in a separate skillet if you prefer), heat 1 tablespoon oil in a medium skillet over medium heat. Add diced onion and cook until softened and translucent, 5–7 minutes. Add minced garlic, dried thyme, and dried parsley and cook 30–45 seconds until fragrant. Transfer the aromatics to the soup pot after the beef has simmered about 30 minutes (this allows flavors to meld).

Add root vegetables: When the beef is nearly tender (after about 45–50 minutes total simmer time), add the sliced carrots, celery, and diced potatoes to the pot. Raise heat to bring the soup back to a gentle simmer, cover, and cook until the potatoes and carrots are just fork-tender, about 15–20 minutes.

Add quick-cooking vegetables: Stir in the green beans and frozen peas and cook 3–5 minutes more until heated through and bright in color. Taste the broth and adjust seasoning with additional salt and pepper as needed.

Finish and balance: Remove and discard the bay leaves. Stir in the apple cider vinegar or lemon juice to brighten the flavors, then fold in the chopped fresh parsley. Let the soup rest off heat for 5 minutes so flavors marry.

Serve: Ladle the soup into bowls and serve hot with crusty bread if desired. Leftovers keep well refrigerated for 3–4 days; reheat gently on the stovetop, adding a splash of water or stock if it has thickened.