Best 4 Beef And Wine Soup With Dumplings Recipes

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Immerse yourself in a culinary journey with our enticing Beef and Wine Soup with Dumplings. This delectable soup combines the rich flavors of tender beef, red wine, and an array of aromatic vegetables, creating a heartwarming and satisfying dish. The addition of fluffy dumplings adds a delightful textural contrast, making this soup an irresistible treat. Indulge in the comforting embrace of this classic dish, perfect for chilly evenings or special occasions.

In addition to the Beef and Wine Soup, our article also features a collection of other equally enticing recipes. From the classic Beef Stew, renowned for its tender beef and flavorful gravy, to the hearty and comforting Italian Sausage Soup, brimming with succulent sausage, vegetables, and herbs. And for a taste of the Orient, explore our Wonton Soup, filled with savory shrimp and pork wontons swimming in a flavorful broth.

Each recipe is meticulously crafted with a detailed ingredient list, easy-to-follow instructions, and helpful tips to ensure success in your culinary endeavors. Whether you're a seasoned chef or just starting your cooking adventure, our recipes are designed to guide you effortlessly through the cooking process, allowing you to create restaurant-quality dishes in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

Provided by Martha

Time 4h

Number Of Ingredients 30

1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, separated
3 tablespoons unsalted butter, separated
2 1/2 pounds beef chuck cut into 2″ cubes
2 cups onion, chopped
2 tablespoons garlic, chopped
2 tablespoons tomato paste
1/2 cup red wine
3 quarts beef stock
1 quart water
2 bay leaves
2 teaspoons dried thyme
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
4 cups carrots, peeled and cut into bite-sized pieces (1 1/2 pounds)
4 cups russet potatoes, peeled and cut into bite sized pieces (1 1/2 pounds)
1/2 pound green beans, trimmed and quartered
2 10-ounce packages pearl onions, *see below for instructions
1/4 cup fresh flat leaf parsley chopped
1 cup frozen green peas, thawed
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 teaspoon dried thyme
2 tablespoons unsalted butter
3/4 cup whole milk

Steps:

  • Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
  • Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
  • Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
  • Add in red wine to deglaze pan, scraping up any brown bits from bottom.
  • Add browned beef cubes, stock, water, bay leaf, thyme, paprika, Worcestershire sauce and sugar. Bring to a boil then turn heat down to a simmer and cover pot with lid slightly ajar. Simmer for 2 ½ hours or until beef is tender, adjusting water as needed. If all of the liquid does not fit, set some aside and add later as the liquid in the pan evaporates. Either way, check at the two hour mark and if needed, add more liquid. We used exactly four quarts of liquid (Three quarts beef stock and one quart of water).
  • After 2 1/2 hours, add in carrots, potatoes, green beans, pearl onions and parsley and simmer for 15 minutes or until vegetables are tender.
  • While vegetables are cooking, prepare dumpling batter as follows: Sift flour, baking powder and sugar together. Add salt and thyme into the bowl and then cut in butter with a fork until pieces are rice size. Add milk and stir with spoon until mixed.
  • Add green peas to stew, adjust seasoning and turn heat to low. Remove and discard bay leaves.
  • Drop heaping tablespoons of dumpling batter into stew until all batter is used. (Do NOT just pour the dumpling batter in all at once.) Cover and cook 15 minutes without lifting the lid. Check and if they are not puffed up enough, cook for another minute or two covered. Ours took exactly 15 minutes .
  • Serve bowls of stew with dumplings on top.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

VEGETABLE SOUP WITH DUMPLINGS



Vegetable Soup with Dumplings image

This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.

Provided by Taste of Home

Categories     Lunch

Time 4h40m

Yield 5 quarts.

Number Of Ingredients 18

2 to 3 meaty beef soup bones
3 quarts water
2 small onions, divided
1 bay leaf
4 medium potatoes, peeled and cubed
2 medium carrots, cubed
1-1/2 cups canned diced tomatoes, undrained
2 cups cubed cabbage
2 celery ribs, sliced
2 cups cut green beans
3/4 cup medium pearl barley
Minced fresh parsley
Salt and pepper to taste
DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
Pinch salt
1/2 cup milk

Steps:

  • In a stockpot, place the beef bones, water, one onion and bay leaf. Bring to a boil. Skim off foam. Reduce heat to simmer. Cover and cook for 3 hours or until meat falls off the bones. , Discard bones, onion and bay leaf. Remove meat from the bones and dice. Skim fat from broth. Add the meat, remaining onion quartered, remaining vegetables, barley and parsley to the pot. Season to taste. Cover and cook for 1 hour or until barley and vegetables are tender. , For dumplings, combine the flour, baking powder and salt. Add milk and stir just until moistened. Drop by teaspoonfuls onto simmering liquid. Cover and simmer for 10-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

BEEF AND DUMPLING SOUP



Beef and Dumpling Soup image

A simple soup that can be ready in under 15 minutes: from The Sydney Morning Herald, Tuesday April 15, 2008. Use the dumplings of your choice. I always keep some pork and coriander dumplings in the freezer, and those work fine.

Provided by AmandaInOz

Categories     Japanese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 liters beef stock
3 garlic cloves, sliced
1 piece fresh ginger, peeled and sliced
3 kaffir lime leaves, torn
2 small green chilies, cut in half
2 tablespoons fish sauce
3 tablespoons palm sugar
220 g dumplings (about 12)
coriander leaves (cilantro leaves)

Steps:

  • Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes.
  • Strain the soup and keep hot.
  • Boil dumplings in water until they float to the top and are cooked through, about five minutes.
  • Place dumplings in the bottom of bowls and pour over strained soup.
  • Garnish with coriander leaves.

Nutrition Facts : Calories 87.7, Fat 1.2, SaturatedFat 0.6, Sodium 2354.3, Carbohydrate 12.8, Fiber 0.4, Sugar 10.9, Protein 6.8

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the soup will be. Choose good quality beef and red wine, and use fresh vegetables.
  • Brown the beef before adding it to the soup: This will help to develop the flavor of the beef and add depth to the soup.
  • Use a variety of vegetables: This will add flavor and texture to the soup. Some good choices include carrots, celery, onions, and potatoes.
  • Simmer the soup for at least 1 hour: This will allow the flavors to develop and meld together.
  • Make the dumplings ahead of time: This will save you time when you're ready to serve the soup.
  • Serve the soup hot with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This beef and wine soup with dumplings is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this soup a try. You won't be disappointed!

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