4 lb Short ribs of beef
1 each Onion skin on studded with
-2 cloves
3 cl Garlic peeled and
-lightly crushed
4 each Whole black peppercorns
4 cup Beef broth
3 small Leeks roots trimmed and 1
-inch of green left on cut
-into 1/4 x 2 inch julienne
-strips well washed
3 each Carrots cut into 1/4 x 2
-inch julienne strips
3 each Celery ribs cut into
-1/4 x 2 inch julienne
-strips
8 each 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
A Recipe for
Baked Beef & Vegetable Soup
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
This Recipe for Baked Beef & Vegetable Soup is one of thousands in the Recipes-to-go Beef Cookbook.
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
If you enjoy this Baked Beef & Vegetable Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
This is a recipe for Baked Beef & Vegetable Soup from the recipe cookbook of Recipes-to-go (Beef)
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
The way you cut your meat reflects the way you live. |
| Confucius |
Herb Tip |
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.
Serves: 6
Baked Beef & Vegetable Soup Recipe brought to you by Recipes To-Go