Baked Beef and Vegetable Soup

Baked Beef And Vegetable Soup

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  • 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

How to Make Baked Beef and Vegetable Soup


  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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About Baked Beef and Vegetable Soup

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

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