Baked Beef and Vegetable Soup

2 hours Prep: 30 minutes Cook: 2 hours

1554 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

4	pounds	beef, short ribs
1	each	onion	skin on studded with 2 cloves
3	each	garlic cloves	peeled and lightly crushed
4	each	black peppercorns	whole
4	cups	beef broth
3	small	leek	roots
3	each	carrots
3	each	celery stalks
8	each	mushrooms	cut in thin slices
2	cups	pasta	shaped, cooked until just tender
1	x	salt and black pepper	fresh ground, to taste
2	tablespoons	dill weed	fresh, chopped
2	tablespoons	parsley leaves	fresh, chopped

Directions

* Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed ** Carrots cut into 1/4 x 2 inch julienne strips *** Celery stalks cut into 1/4 x 2 inch julienne strips 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 562g

Amount per Serving

Calories 1554 74% of calories from fat

	% Daily Value*
Total Fat 128.0g	197%
Saturated Fat 54.0g	270%
Trans Fat 0.0g
Cholesterol 285mg	95%
Sodium 512mg	21%
Total Carbohydrate 24.0g	8%
Dietary Fiber 3.0g	10%
Sugars 4.0g
Protein 73.0g	146%

Vitamin A	107%		Vitamin C	13%
Calcium	10%		Iron	50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Gumbo

Last Recipes Viewed

Recipe Bite

Cheers Comrade

by Mark R. Vogel

What comes to mind when you think of Russia? Communism? The Cold War? The Iron Curtain? As a chef and epicure, my first association is vodka! (And...

Member Review

Sweet and Sour Vegetables

This turned out very well, an excellent stir-frt. We made a few changes to the recipe, used some sesame oil instead of lecithin and we didn't have any bamboo shoots. We also added some chopped fresh mushrooms before we added the cauliflower and used beer instead of wine. The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it. Well worth all the effort to chop up all the veggies and make sure everything was prepped before starting the cooking process.

Reviewed by sean