Baked beef and vegetable soup Recipe

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Baked beef and vegetable soup

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Categories:	Baked, Beef, Soups & Stews	Rating:	0
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Ingredients:

4	lbs	Short ribs of beef
1		Onion, skin on studded
		With 2 cloves
3	cl	Garlic peeled and lightly
		Crushed
4		Whole black peppercorns
4	cup	Beef broth
3	small	Leeks roots trimmed and 1
		Inch of green left on cut
		Into ?x 2 inch julienne
		Strips well washed
3		Carrots cut into ?x 2
		Inch julienne strips
3		Celery ribs cut into
		?x 2 inch julienne
		Strips
8		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

Procedures:

1	Preheat oven to 350 degrees.
2	Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole.
3	Add water to cover by 1 ?inches.
4	Bring to a boil.
5	Cover and bake in the oven about 2 hours, until beef is very tender.
6	Remove meat and cool.
7	Shred from bones, discarding any fat and the bones.
8	Cover.
9	Pour broth through a fine mesh strainer into a gravy separator or bowl.
10	Allow to cool.
11	Pour or skim off fat and return defatted broth to the casserole.
12	Add leeks, carrots and celery to casserole.
13	Bring to a boil; reduce heat and simmer, covered, 3 minutes.
14	Add shredded beef to broth with mushrooms, pasta, salt and pepper.
15	Bake, covered, for 5 minutes.
16	Remove from oven and stir in dill and parsley.
17	Serve immediately in deep soup bowls.