Baked Beef And Vegetable Soup Recipe

• 4 lb Short ribs of beef
• 1 x Onion skin on studded with 2 cloves
• 3 cl Garlic peeled and lightly crushed
• 4 whl black peppercorns
• 4 c. Beef broth
• 3 sm Leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed
• 3 x Carrots cut into 1/4 x 2 inch julienne strips
• 3 x Celery ribs cut into 1/4 x 2 inch julienne strips
• 8 x White mushroom caps cut into thin slices
• 2 c. Shaped pasta cooked till just tender Salt and fresh grnd black pepper to taste
• 2 Tbsp. Minced dill
• 2 Tbsp. Parsley

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

short ribs, onion, garlic, beef broth, leeks, carrots, celery, white mushroom, pasta cooked till just tender, dill, parsley

Taken from cookeatshare.com/recipes/baked-beef-and-vegetable-soup-74055 (may not work)