Hearty Beef Dinner Soup

Ingredients

• 2 pounds Lean beef from round, cut into 1-inch cubes (Original recipe calls for 3.5 lbs, which is a large amount for modern portions. Reduced to 2 lbs.)
• 1 pound Marrow bone (Original recipe calls for 2 lbs, reduced to 1 lb for modern portions.)
• 8 cups Cold water
• 28 ounces Canned diced tomatoes
• 1 teaspoon Black peppercorns
• 1 tablespoon Salt
• 1 tablespoon Lean raw ham, finely chopped
• 2 tablespoons Butter
• 0.33 cup Carrot, diced
• 0.33 cup Turnip, diced
• 0.33 cup Onion, diced
• 0.33 cup Celery, diced
• 1 sprig Fresh parsley sprig
• 0.5 leaf Bay leaf

Instructions

1. 1Wipe the beef and cut into 1-inch cubes.
2. 2Put half of the beef in a large kettle or Dutch oven with the marrow bone, water, and tomatoes.
3. 3Brown the remaining half of the beef in a hot frying pan with some marrow from the bone (scoop a little out). Then, add the browned beef to the kettle.
4. 4Heat slowly to boiling point, then reduce heat to maintain a temperature just below boiling. Cook for 5 hours.
5. 5In a separate pan, cook the ham and vegetables (carrot, turnip, onion, celery) with butter for 5 minutes.
6. 6Add the sautéed vegetables to the soup along with peppercorns, salt, parsley, and bay leaf. Cook for 1.5 hours.
7. 7Strain the soup to remove solids. Cool quickly, then remove any fat that has solidified on the surface.
8. 8Serve hot.