Beef and Wine Soup with Dumplings Recipe

Beef stew meat: Tender pieces of beef that become succulent when simmered in the soup.

Red wine: Adds depth and richness to the soup's flavor.

Beef broth: The base of the soup, providing a savory foundation.

Carrots: Adds sweetness and color to the soup.

Celery stalks: Provides a subtle crunch and flavor.

Onion: Adds a savory depth to the soup.

Garlic: Enhances the overall flavor with its aromatic qualities.

Dried thyme: A herb that adds an earthy note to the soup.

Salt: Enhances all the flavors in the soup.

Ground black pepper: Adds a bit of heat and complexity.

Flour: The base for the dumplings, providing structure.

Baking powder: Helps the dumplings rise and become fluffy.

Milk: Adds moisture to the dumpling batter.

Melted butter: Adds richness to the dumplings.

When browning the beef stew meat, make sure not to overcrowd the pot. Browning in batches ensures that the meat sears properly, developing a rich, deep flavor that will enhance the overall taste of the soup. Additionally, deglazing the pot with red wine after browning the meat helps to lift those flavorful browned bits from the bottom, incorporating them into the broth.

• beef stew meat - Substitute with mushrooms: Mushrooms provide a meaty texture and umami flavor, making them a great vegetarian alternative.

• red wine - Substitute with grape juice with a splash of vinegar: This combination mimics the acidity and sweetness of red wine without the alcohol.

• beef broth - Substitute with vegetable broth: Vegetable broth offers a similar depth of flavor and is suitable for vegetarians.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative.

• celery stalks - Substitute with fennel: Fennel provides a similar crunch and a slightly different but complementary flavor.

• onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that works well in soups.

• garlic - Substitute with shallots: Shallots provide a milder, more delicate garlic-like flavor.

• dried thyme - Substitute with dried oregano: Oregano offers a robust flavor that can stand in for thyme.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can thicken the soup similarly to flour.

• baking powder - Substitute with baking soda and cream of tartar: This combination mimics the leavening effect of baking powder.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is suitable for those who are lactose intolerant.

• melted butter - Substitute with olive oil: Olive oil offers a similar fat content and can be used in place of butter.

• Allow the beef and wine soup to cool completely before storing. This helps prevent condensation, which can lead to a soggy texture in your dumplings.

• Transfer the soup to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Label the containers with the date and contents. This ensures you know exactly what’s inside and when it was made.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the soup in the freezer. It can be kept frozen for up to 3 months. Make sure to leave some space at the top of the container as the soup will expand when frozen.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the texture of the vegetables and dumplings.

• Reheat the soup gently on the stove over medium heat. Stir occasionally to ensure even heating and to prevent the dumplings from sticking to the bottom of the pot.

• If the soup appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.

• Avoid reheating the soup multiple times as this can degrade the quality of the beef and vegetables. Only reheat the portion you plan to consume.

• Enjoy your reheated beef and wine soup with dumplings as a comforting meal that tastes just as good, if not better, than when it was first made.

• For stovetop reheating:

  1. Place the leftover beef and wine soup with dumplings in a large pot.
  2. Heat over medium-low heat, stirring occasionally to ensure even heating.
  3. If the soup has thickened too much, add a splash of beef broth or water to reach the desired consistency.
  4. Heat until the soup and dumplings are warmed through, approximately 10-15 minutes.

• For microwave reheating:

  1. Transfer a portion of the soup with dumplings to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute increments until the soup and dumplings are hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup with dumplings to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the dumplings from drying out.
  4. Heat in the oven for 20-25 minutes, or until the soup and dumplings are thoroughly heated.

• For slow cooker reheating:

  1. Pour the leftover soup with dumplings into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally to ensure even heating.
  4. Check periodically to ensure the soup does not overheat or dry out.

• Large pot: Used for browning the beef and simmering the soup.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Knife: Necessary for chopping the onion, slicing the carrots, and celery.

• Cutting board: Provides a safe surface for chopping and slicing vegetables.

• Measuring cups: Used to measure the red wine, beef broth, flour, and milk accurately.

• Measuring spoons: Essential for measuring the thyme, salt, baking powder, and ground black pepper.

• Mixing bowl: Used to combine the flour, baking powder, salt, milk, and melted butter for the dumplings.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Ladle: Useful for serving the hot soup into bowls.

• Tongs: Helpful for handling the beef stew meat while browning.

• Pot lid: Necessary to cover the pot while the dumplings cook.

• Measuring jug: Useful for measuring and pouring liquids like the beef broth and red wine.

Prep ingredients ahead: Chop the onion, carrots, and celery in advance and store them in the fridge.

Use pre-cut beef: Buy beef stew meat that is already cut into bite-sized pieces.

Simmer while multitasking: Let the soup simmer while you prepare the dumpling batter.

Quick dumpling mix: Use a fork to quickly combine the flour, baking powder, salt, milk, and butter.

One-pot cooking: Use a large pot to minimize cleanup time.