Beef Soup With Red Wine Recipes

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BEEF AND WINE SOUP WITH DUMPLINGS



Beef and Wine Soup with Dumplings image

Serve with toasted dark rye bread.

Provided by Elizabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
1 clove garlic, chopped
3 carrots, chopped
1 ½ 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
¼ teaspoon salt

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.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g

BEEF SOUP WITH RED WINE



Beef Soup With Red Wine image

Make and share this Beef Soup With Red Wine recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 quart beef stock
1 lb lean stewing beef, cubed
6 ounces Canadian bacon, diced
1 (8 ounce) can tomato juice
1/2 cup dry red wine
4 cups red potatoes, cubed
1 cup chopped onion
1 cup sliced mushrooms
1/2 cup sliced carrot
1/2 cup sliced celery
1 garlic clove, minced
1 1/2 teaspoons dried thyme
2 bay leaves
salt and pepper

Steps:

  • Combine all ingredients, except salt and pepper in slow cooker.
  • Cover and cook on low 6-8 hours.
  • Discard bay leaves; season to taste with salt and pepper.

Nutrition Facts : Calories 320.1, Fat 11.5, SaturatedFat 4.3, Cholesterol 59.1, Sodium 1121, Carbohydrate 23.2, Fiber 2.9, Sugar 4.4, Protein 26.8

BEEF AND RED WINE SOUP



beef and red wine soup image

i got this recipe from the columbus dispatch. it called for potatoes which i omitted. i made it today and was very pleased with it. try your own seasoning such as bay leaf, thyme, paprika....

Provided by kimbearly

Categories     Meat

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 lb lean stewing beef, cubed
1 tablespoon flour
20 white pearl onions, peeled (or 1 lg. onion chopped)
4 large shallots, peeled
2 cloves garlic, minced
1 (1 large) package mushroom, sliced
2 teaspoons olive oil
40 ounces water
6 knorr beef bouillon cubes
1 1/2 cups red wine
15 ounces tomato sauce
2 carrots, diced
2 celery ribs, diced
1/2 cup pearl barley
salt
pepper

Steps:

  • coat beef cubes lightly with flour.
  • in a large stock pot saute beef, shallots, onions, mushrooms and garlictill beef is browned and onion is tender.
  • add remaining ingredients and simmer till barley is tender.

Nutrition Facts : Calories 302.8, Fat 8.4, SaturatedFat 3, Cholesterol 33.2, Sodium 801, Carbohydrate 34.1, Fiber 5.4, Sugar 10, Protein 16.1

RED WINE FLAVORED BEEF



Red Wine Flavored Beef image

Easy to do beef entree in a slow cooker.

Provided by THUNDERSTRUCK625

Categories     Everyday Cooking

Time 5h20m

Yield 8

Number Of Ingredients 4

1 cup red wine
1 cup water
4 pounds beef roast
½ (1 ounce) envelope dry onion soup mix

Steps:

  • Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
  • Cover, and cook 5 hours on Low.

Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g

RED WINE BEEF STEW



Red Wine Beef Stew image

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

Steps:

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

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