Baked Beef And Vegetable Soup Recipe

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Baked Beef and Vegetable Soup

Kitchen Crew

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Rating:
☆☆☆☆☆ 0 votes

Ingredients

4 lb
beef short ribs
1
onion, studded with 2 whole cloves
3
garlic cloves, crushed
4
black peppercorns, whole
4 c
beef broth
3 small
leeks sliced julienne style
3
carrots, 1/4 x 2" julienne
3
celery ribs, 1/4 x 2" julienne
8
white mushroom caps, thinly sliced
2 c
pasta, cooked just until tender
"just a pinch" of salt
"just a pinch" of pepper
2 Tbsp
dill, chopped
2 Tbsp
parsley

Step-By-Step

1Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole.
2Add water to cover by 1 1/2 inches. Bring to a boil.
3Cover and bake in the oven about 2 hours, until beef is very tender.
4Remove meat and cool.
5Shred from bones, discarding any fat and the bones.
6Cover.
7Pour broth through a fine mesh strainer into a gravy separator or bowl.
8Allow to cool.
9Pour or skim off fat and return defatted broth to the casserole.
10Bring to a boil; reduce heat and simmer, covered, 3 minutes.
11Add shredded beef to broth with mushrooms, pasta, salt and pepper.
12Bake, covered, for 5 minutes.
13Remove from oven and stir in dill and parsley.
14Serve immediately in deep soup bowls.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy