Hearty Beef Short Rib and Mushroom Soup

A comforting soup featuring tender beef short ribs and earthy mushrooms, perfect for chilly evenings.

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Prep your ingredients by dicing the onions, carrots, and celery. Slice the mushrooms and mince the garlic.
In a large pot, brown the short ribs on all sides over medium-high heat for about 10 minutes. Set aside.
Sauté the onions, carrots, and celery in the same pot until softened, about 5-7 minutes. Add garlic and mushrooms, cooking for another 2 minutes.
Return the short ribs to the pot and add beef broth, tomato paste, Worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until beef is tender.
Once cooked, shred the beef, discard bones and bay leaves, and return the shredded meat to the pot. Adjust seasoning and simmer for an additional 10-15 minutes.
Serve hot, garnished with fresh herbs if desired.

Feel free to customize with your favorite vegetables or spices.