Portuguese Beef-Vegetable Soup - cooking recipe

Ingredients

3 lbs cubed lean beef round, for stew
2 lbs beef bones
16 cups water
1 small head of garlic, separated into cloves, unpeeled
4 celery ribs, cut up
1 large sweet onion, coarsely chopped
2 small bay leaves
4 sprigs parsley
1 lb linguica sausage
2 lbs russet potatoes, peeled and cut in 3/4-inch cubes
2 (15 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can tomatoes in puree, tomatoes broken up
1 1/2 lbs head green cabbage, quartered, cored and coarsely shredded
3 cups sliced sweet onions
2 large carrots, cut in 1/2-inch pieces (1 cup)
2 teaspoons salt
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon pepper

Preparation

Heat oven to 400\u00b0F Lightly grease a large, shallow roasting pan.
Spread beef and bones in prepared pan and roast 30 minutes, stirring 2 or 3 times, until browned. Put beef, bones and remaining broth ingredients in an 8-quart pot and bring to a boil. Reduce heat to low, cover and simmer 4 to 41/2 hours. Remove meat with a slotted spoon. Shred into small pieces, cover and refrigerate. Strain broth and discard remaining solids.
Return broth to pot, cover and refrigerate overnight for fat on surface to harden.
To finish soup, cut sausage in quarters lengthwise, then crosswise in 1/2-inch-thick pieces. Brown in a skillet 5 minutes.
Discard fat layer from soup. Bring broth to a boil, add sausage and remaining ingredients (including shredded beef), reduce heat, cover and simmer 30 minutes or until vegetables are tender.