Beef And Wine Soup With Dumplings Recipes

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

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.

BEEF AND WINE SOUP WITH DUMPLINGS

Steps:

• 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.
• 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.

BEEF AND DUMPLING SOUP

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.

BEST CROCKPOT BEEF STEW RECIPE

Steps:

• Add the beef stew ingredients in the slow cooker - beef, carrots, celery, tomatoes, potatoes, red wine, salt, thyme, mustard powder, salt and pepper. Stir to combine.
• Whisk together the flour and water until well blended, and stir into the stew.
• Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
• When the stew is done, it's time to add the dumplings. In a medium bowl, mix baking mix, thyme and sage. Stir in milk just until it is just combined.
• Drop dough in small spoonfuls (use a small cookie scoop) on top of the stew.
• Switch the heat setting to high, and cover.
• Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

BEEF AND DUMPLINGS

Steps:

• Heat a large pot over medium-high heat.
• Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
• Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
• Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
• Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
• Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
• Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!

CROCK POT BEEF DUMPLING SOUP

Steps:

• In crock pot, sprinkle beef with dry onion soup mix.
• Pour hot water over meat.
• Stir in carrots, celery and tomato.
• Cover and cook on low 4-6 hours or until meat is tender.
• Turn control to high.
• In a small bowl, combine biscuit mix with parsley.
• Stir in milk with fork until mixture is moistened.
• Drop dumpling mixture into crock pot with a teaspoon.
• Cover and cook on high for 30 minutes.