How To Make Beef and Wine Soup with Dumplings
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In a large pot, brown the beef cubes over medium heat. Remove from pot and set aside.
In the same pot, sauté the onion, carrots, celery, and garlic until softened.
Add the beef back to the pot, along with the red wine. Cook for 5 minutes to reduce the wine.
Stir in the beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, covered.
In a mixing bowl, combine the flour, baking powder, and salt for the dumplings. Stir in the milk and melted butter until just combined.
Drop spoonfuls of the dumpling batter onto the simmering soup. Cover and cook for an additional 15 minutes, or until the dumplings are cooked through.
Serve the soup hot, with the tender beef, flavorful broth, and fluffy dumplings.
- Calories : 520kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 100mg
- Sodium : 1460mg
- Total Carbohydrates : 51g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 40g
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