Baked Beef And Vegetable Soup Recipe

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Baked Beef and Vegetable Soup

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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.

About this Recipe

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