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Beef and Wine Soup with Dumplings

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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