Baked Beef and Vegetable Soup1
By Just A Pinch KitchenCrew
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- 4 lb
- beef short ribs
- onion, studded with 2 whole cloves
- garlic cloves, crushed
- black peppercorns, whole
- 4 c
- beef broth
- 3 small
- leeks sliced julienne style
- carrots, 1/4 x 2" julienne
- celery ribs, 1/4 x 2" julienne
- 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
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.
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.