Baked Beef And Vegetable Soup Recipe

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Baked Beef And Vegetable Soup

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :829

Ingrediants

4 pounds short ribs of beef
1 onion -- skin on, studded with 2 cloves
3 cloves garlic -- peeled and lightly crushed
4 whole black peppercorns
4 cups beef broth
3 small leeks roots -- trimmed and 1 in. of green left on cut into 1/4 x 2 inch jul
3 carrots -- cut into 1/4 x 2 inch julienne strips
3 celery ribs -- cut into 1/4 x 2 inch julienne strips
8 white mushroom caps -- cut into thin slices
2 cups shaped pasta -- cooked until just tender
salt and fresh ground black pepper to
taste
2 tablespoons chopped dill
2 tablespoons parsley

Preparation

Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender.

Remove meat and cool. Shred from bones, discarding any fat and the bones. Cover.

Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool.

Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole.

Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper.

Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls.