Beef and Wine Soup with Dumplings Recipe

Beef stew meat: Chunks of beef that are perfect for slow cooking, becoming tender and flavorful.

Red wine: Adds a rich, deep flavor to the soup, enhancing the taste of the beef.

Beef broth: Forms the base of the soup, providing a savory and robust flavor.

Carrots: Adds sweetness and texture to the soup.

Onion: Provides a savory and aromatic base for the soup.

Garlic: Adds a pungent and aromatic flavor to the soup.

Dried thyme: Adds a subtle herbal note that complements the beef.

Salt: Enhances the overall flavor of the soup.

Black pepper: Adds a hint of spice and depth to the soup.

Flour: Used to make the dumplings, providing structure and texture.

Baking powder: Helps the dumplings rise and become fluffy.

Milk: Adds moisture to the dumpling dough, making it tender.

Butter: Adds richness and flavor to the dumpling dough.

When browning the beef stew meat, make sure to do it in batches if necessary to avoid overcrowding the pot. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your soup. Aim for a deep, rich brown color on the meat to enhance the overall taste of the broth.

• beef stew meat - Substitute with lamb stew meat: Lamb provides a rich flavor that complements the other ingredients similarly to beef.

• red wine - Substitute with beef broth: Beef broth adds depth and richness without the alcohol content.

• beef broth - Substitute with vegetable broth: Vegetable broth offers a lighter, yet still flavorful, base for the soup.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste that works well in soups.

• onion - Substitute with leek: Leeks provide a milder, more delicate onion flavor.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness.

• dried thyme - Substitute with dried rosemary: Rosemary has a robust, earthy flavor that pairs well with soups.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor.

• 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 but is gluten-free.

• 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 dairy-free alternative with a mild flavor.

• butter - Substitute with olive oil: Olive oil offers a heart-healthy fat alternative with a rich flavor.

• Allow the beef and wine soup to cool to room temperature. This prevents condensation from forming inside the storage container, which can dilute the flavors and affect the texture of the dumplings.

• Transfer the soup to an airtight container. For best results, use a container that is the right size to minimize the amount of air inside. This helps maintain the freshness of the beef stew meat and vegetables.

• Label the container with the date. This ensures you keep track of how long the soup has been stored, which is especially important for maintaining the quality of the carrots and onion.

• Store the container in the refrigerator if you plan to consume the soup within 3-4 days. The beef broth and dumplings will remain flavorful and the texture will be preserved.

• For longer storage, place the container in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture. Ensure the container is freezer-safe to avoid any damage or leakage.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the beef stew meat and dumplings.

• Reheat the soup on the stovetop 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 red wine to restore the desired consistency. This will also enhance the flavors of the thyme and garlic.

• Avoid reheating the soup multiple times. Each reheating can degrade the quality of the beef stew meat and vegetables, so it's best to only reheat the portion you plan to consume.

• 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. Once the soup begins to simmer, reduce the heat to low and cover the pot.
  4. Let it heat for about 10-15 minutes, or until the dumplings are heated through and the beef is tender.

• For microwave reheating:

  1. Transfer a portion of the soup with dumplings into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the soup to distribute the heat evenly.
  5. Continue heating in 1-minute intervals until the soup is hot and the dumplings are warmed through.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover soup with dumplings into an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until the soup is bubbling and the dumplings are heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• 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. Cover and heat for 2-3 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot and the dumplings are warmed through, it’s ready to serve.

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

• Wooden spoon: Ideal for stirring the ingredients in the pot.

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

• 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, black pepper, and baking powder.

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

• Spoon: Useful for dropping spoonfuls of dough into the simmering soup.

• Garlic press: Handy for mincing the garlic cloves.

• Lid: Needed to cover the pot while the dumplings cook.

Prep ingredients ahead: Chop carrots, onion, and garlic in advance to save time during cooking.

Use pre-cut beef: Purchase pre-cut beef stew meat to skip the chopping step.

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

Quick dumpling mix: Measure out flour, baking powder, and salt beforehand to quickly mix the dough.

One-pot cooking: Use a large pot to brown the beef and cook the soup to minimize cleanup.