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  Recipe Home » Misc » Baked Beef & Vegetable Soup
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  Baked Beef & Vegetable Soup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 175
Ingredients:
4 lb Short ribs of beef
1 each Onion skin on studded with 2 cloves
3 cl Garlic peeled and lightly crushed
4 each Whole black peppercorns
4 cup Beef broth
3 small Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed
3 each Carrots cut into 1/4 x 2 inch julienne strips
3 each Celery ribs cut into 1/4 x 2 inch julienne strips
8 each White mushroom caps cut into thin slices
2 cup Shaped pasta cooked until just tender
Salt and fresh ground black pepper to taste
2 tbsp Chopped dill
2 tbsp Parsley
Instructions:
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.
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