Beef and Wine Soup with Dumplings - 1/28/05

Beef and Wine Soup with Dumplings
Submitted by: Elizabeth

“Serve with toasted dark rye bread.” Original recipe yield: 6 servings.

Prep Time: 5 Minutes
Cook Time: 40 Minutes
Ready In: 45 Minutes

Makes: 6 servings

“Beef , onions, carrots and celery are cooked in a rich tomato and red wine broth and finished with a batch of basic dumplings to create this one-dish meal.”

2 tablespoons margarine
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 or margarine 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.