baked beef and vegetable soup

How To Make baked beef and vegetable soup

• 1

  Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole.
• 2

  Add water to cover by 1 1/2 inches. Bring to a boil.
• 3

  Cover and bake in the oven about 2 hours, until beef is very tender.
• 4

  Remove meat and cool.
• 5

  Shred from bones, discarding any fat and the bones.
• 6

  Cover.
• 7

  Pour broth through a fine mesh strainer into a gravy separator or bowl.
• 8

  Allow to cool.
• 9

  Pour or skim off fat and return defatted broth to the casserole.
• 10

  Bring to a boil; reduce heat and simmer, covered, 3 minutes.
• 11

  Add shredded beef to broth with mushrooms, pasta, salt and pepper.
• 12

  Bake, covered, for 5 minutes.
• 13

  Remove from oven and stir in dill and parsley.
• 14

  Serve immediately in deep soup bowls.
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