Baked Beef & Vegetable Soup

Name: Baked Beef and Vegetable Soup
Cook time: P2H
Total time: P2H
Yield: 6
Cuisine: Fusion
Ingredients: beef, short ribs; onions; garlic cloves; black peppercorns; beef stock; leeks; carrots; celery stalks; mushrooms; pasta; salt and black pepper; dill weed; parsley leaves

Submitted by mfairb

YIELD

6 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

POUNDS BEEF, SHORT RIBS

EACH ONIONS
skin on studded with 2 cloves

EACH GARLIC CLOVES
peeled and lightly crushed

EACH BLACK PEPPERCORNS
whole *

CUPS BEEF STOCK

SMALL LEEKS
roots *

EACH CARROTS

EACH CELERY STALKS

EACH MUSHROOMS
cut in thin slices

CUPS PASTA
shaped, cooked until just tender *

X SALT AND BLACK PEPPER
fresh ground, to taste *

TABLESPOONS DILL WEED
fresh, chopped

TABLESPOONS PARSLEY LEAVES
fresh, chopped

Directions

Leeks roots trimmed and 1 inch of green left on cut into ¼ x 2 inch julienne strips well washed ** Carrots cut into ¼ x 2 inch julienne strips *** Celery stalks cut into ¼ x 2 inch julienne strips Preheat oven to 350℉ (180℃). Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1½ 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.