Baked Beef and Vegetable Soup

Ingredients

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

How To Make

  • 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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