beef and wine soup with dumplings

beef and wine soup with dumplings
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1 clove garlic, chopped
  • 3 carrots, chopped
  • 1 1/2 cups chopped celery
  • 2 (10.5 ounce) cans condensed beef broth
  • 2 cups red wine
  • 2 cups tomato juice
  • 2 cups diced cooked beef
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons margarine, softened
  • 2 eggs
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt


  1. In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
  2. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

04/02/2017
beef and wine soup with dumplings, recipe PT15M PT1H 5 455 calories

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