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Title: Baked Beef and Vegetable Soup
Yield:6 servings
Category:Meats, Microwave, Soups/stews
Rating:
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4 lb Short ribs of beef -inch julienne strips
1 ea Onion skin on studded with 3 ea Celery ribs cut into
-2 cloves -1/4 x 2 inch julienne
3 cl Garlic peeled and -strips
-lightly crushed 8 ea White mushroom caps cut
4 ea Whole black peppercorns -into thin slices
4 c Beef broth 2 c Shaped pasta cooked until
3 sm Leeks roots trimmed and 1 -just tender
-inch of green left on cut Salt and fresh ground black
-into 1/4 x 2 inch julienne -pepper to taste
-strips well washed 2 tb Chopped dill
3 ea Carrots cut into 1/4 x 2 2 tb Parsley

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.

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