Baked Beef and Vegetable Soup

Baked Beef And Vegetable Soup Recipe

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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

How to Make Baked Beef and Vegetable Soup


  • 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.

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About Baked Beef and Vegetable Soup

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

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