Reviewed: Feb. 20, 2012

Excellent soup recipe. I cooked up a pound of stew meat with the carrots, onion and celery. I think the key is to cook it longer that 15-20 minutes. I let mine simmer for 2 hours. I also added some 1/4 t. of thyme and some parsley. I liked the dumplings in the soup, but I used 8 T. of flour. Like others said - use a good red wine.

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Reviewer:

spanky

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

This came out really great, but it does need some additions. I would just use egg noodles in place of the dumplings as others have suggested. I also used half the amount of wine. It also needed some salt, more garlic, and pepper. I also cooked the meat in a skillet with garlic and onion powder and threw everything in it, including the juices. It made it much more flavorful. This is a good starter recipe, just remember to taste as you go along and modify it.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

This had a very nice flavor. I was a little worried about equal parts tomato juice, wine and broth but it seemed to blend well. I used a cabernet, leftover roast & homemade stock and added a little beef base to compensate for the condensed flavor of the canned broth. There wasn't quite enough roast so I also added some lentils with the veggies (with extra water to cook them). I didn't make the dumplings because we don't care for them. I think in the future I would make the lentils standard for us as we really liked it this way.

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Reviewer:

linda2d

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

My husband and I both really liked this recipe. The only difference I made was that I used beef bouillion and tomato bouillion instead of beef stock and tomato juice. I used a rich Sangioviese wine and it all melted together in a really delicious symphony of flavors. I will definately make this one again!

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Reviewer:

glycerine82

Reviewed: Mar. 6, 2011

I omitted the wine and even the kids loved this!

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Reviewer:

ginam5

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Reviewed: Oct. 5, 2010

Tastes great! I decreased wine to 1/2 cup, my kids are a bit picky! I did use my own dumpling recipe. I'm sure the others would have been great, I just didn't want to use eggs. Very easy

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Reviewer:

shan

Reviewed: Aug. 9, 2010

We loved this, although I admit to making a lot of changes not b/c anything was wrong with the original recipe, I just tend to tinker as I cook. Anyway, I cooked soup bones separately to make the broth, and then added another 1# stew meat to the soup. I used a Snap Dragon Cabernet Sauvignon. Increased the garlic to about 3 cloves. Added a can of diced tomatoes in sauce. Used about 1 tsp sea salt. 1/4 tsp pepper. 1/4 tsp thyme. 1 Tbsp beef granules. Added some green beans from the garden half way through the day. Simmered all day in my crock pot. Omitted dumplings and instead cubed 2 yellow sweet potatoes and added them 2 hours before dinner. Delish! My husband ate 3 bowls!!! Served with a wheat beer bread and salad.

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Reviewer:

Jrhome

Reviewed: Jan. 4, 2010

I had some leftover beef roast in the fridge, so thought I would try this recipe. It turned out great! I omitted the wine since I didn't have any on hand. I used another dumpling recipe from this site: 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon white sugar, 1/2 teaspoon salt, 1 tablespoon margarine, 1/2 cup milk. Dropped them by teaspoonful, covered, and simmered for 15 minutes. Can't wait to take the leftovers to work tomorrow!

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Reviewer:

Raine

Reviewed: Dec. 29, 2009

Great recipe, hubby & Mom loved it. I used 2 more tablespoons flour for dumpling recipe & cooked for 15 min instead of 10 with the lid on pot whole time. Also used ground beef instead, 3 more garlic cloves, vegetable broth instead of beef and a can of tomato sauce instead of juice. Delish! Thanks for the recipe. A keeper.

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Reviewer:

kris

Cooking Level: Intermediate

Reviewed: Jan. 25, 2009

I had some stewing beef cubes and did not feel like making stew so I tried out this recipe. I made two changes only to this recipe. I was using stew beef so I first lightly floured/seasoned and seared the beef to lock in flavor. Also we do not like dumplings so I omitted those. I was lucky enough to have a very, very good pinot noir wine left over from Christmas so I opened that and it was splendid in this soup. I will be making this recipe again. I agree, however, that you must use a very good wine (as you should whenever you cook with wine) or else there probably would not be as much flavor. Overall though a very good recipe.

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