Baked Beef And Vegetable Soup Recipe

Name: Baked Beef And Vegetable Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1428

kcal

Calories

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Beef And Vegetable Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!