Baked Beef And Vegetable Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Short ribs of beef
1		Onion skin on studded with - 2 cloves
30		Garlic cloves peeled and - lightly crushed
4		Black peppercorns
4 cups	948ml	Beef broth
3 cups	711ml	Leeks roots trimmed and 1" of green left (small) On 2 inch julienne strips well washed
3		Carrots cut into 1/4 x 2" julienne strips
3		Celery ribs cut into - 1/4 x 2" julienn
8		White mushroom caps cut - into thin slices
2 cups	474ml	Shaped pasta cooked until - just tender
		Salt and fresh ground black - pepper to taste
2 tablespoons	30ml	Chopped dill
2 tablespoons	30ml	Parsley

Recipe 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.

Source:
Betty Crocker's Cookbook

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