Are you looking for a hearty and satisfying meal that will warm you up from the inside out? Look no further than this beef and red wine soup recipe. This savory soup is packed with tender chunks of beef, flavorful vegetables, and a rich red wine broth that will leave your taste buds tingling.
Not only does this soup pack a punch in terms of flavor, but it is also incredibly easy to make. Simply toss all the ingredients into a pot and let it simmer away until the beef is fall-apart tender. The result? A delicious and comforting meal that can be enjoyed any night of the week.
But the benefits of this recipe don’t stop there. Using red wine in the broth adds depth and complexity of flavor that you just can’t get from any other ingredient. The wine brings out the natural sweetness of the vegetables while adding an earthy richness to the beef.
So whether you’re looking for a cozy dinner on a chilly night or want to impress your friends with a sophisticated meal, look no further than this beef and red wine soup recipe. Trust me, your taste buds won’t be disappointed.
Why You’ll Love This Recipe
Are you in the mood for a hearty and comforting meal that will warm you up from the inside out? Look no further than this delicious Beef and Red Wine Soup recipe! Here’s why I think you’ll absolutely love it:
First of all, it’s packed with flavor. The combination of tender beef stew meat, red wine, and beef broth creates a depth of flavor that is simply unbeatable. And with the addition of aromatic vegetables like celery, carrots, mushrooms, and shallots, as well as flavorful seasonings like garlic and bay leaves, every bite is bursting with savory goodness.
Plus, this recipe is incredibly versatile. You can make it on the stovetop or in a slow cooker, depending on your preferences and schedule. And if you want to mix things up a bit, you can easily swap out different ingredients (like using pearl barley instead of potatoes, for example) or adjust the seasonings to your taste.
But perhaps best of all, this Beef and Red Wine Soup is just plain comforting. It’s the kind of meal that warms you up from the inside out, leaving you feeling satisfied and content. Whether you’re curled up on the couch on a chilly night or inviting friends over for a cozy dinner party, this recipe is sure to be a hit.
So what are you waiting for? Try out this Beef and Red Wine Soup recipe today and see for yourself why it’s sure to become a new favorite in your household.
Here are the ingredients you’ll need for this delicious beef and red wine soup:
Stew Meat: 2 lbs
Red Wine: 1 cup
Beef Bouillon Cubes: 2
Water: 4 Cups
Olive Oil: 2 tbsp
Garlic Cloves: 4, minced
Shallots: 2, finely chopped
Flour: 2 tbsp
Tomato Paste: 1 tbsp
Tomato Sauce: ½ cup
Carrots: 1 Cup, chopped
Celery Ribs: 2, chopped
Pearl Barley: ¼ Cup
Mushroom: 1 Cup, sliced
Salt and Pepper to your taste.
With these ingredients, you will get a rich and flavorful soup to warm up your chilly evenings.
The Recipe How-To
Now, let’s get down to the actual recipe! Here are the steps you need to follow, italicized by some helpful tips:
Before you get started, make sure that you have all the necessary ingredients laid out on your countertop. You don’t want to cut or chop something only to find out later that there isn’t enough. Here’s what you’ll need for this beef and red wine soup recipe:
Beef stew meat is the best choice for this recipe since it’s perfectly trimmed and cut to size. However, if you have a different type of beef in your fridge or freezer, feel free to use it instead.
Celery ribs, carrots, mushrooms, garlic, and shallots are the staples in most beef stews, adding depth and flavor. You can also add other vegetables like potatoes or sweet potatoes.
The addition of pearl barley will provide a great texture to this soup.
Be sure to season with salt and pepper as needed.
Add a mixture of beef broth, red wine, and water for a flavorful base. You can use leftover red wine from last night’s dinner or anything that you have on hand.
Begin by heating up about 2 tablespoons of olive oil in a large pot over medium-high heat.
Add your cubed beef stew meat (about 4-5 cups), salt, and pepper as well as any other seasoning spice mix that you like (I recommend using thyme, rosemary, paprika).
Sauté the meat for about 5 minutes or until browned on all sides. Use a slotted spoon to transfer it into a bowl once finished, leaving the oil in the pot.
In the same pot, sauté 2-3 shallots and 2 minced garlic cloves until they become tender and fragrant, around 1-2 minutes.
Add a tablespoon or two of flour and continue to cook everything for another minute, stirring occasionally.
Pour in 1 cup of red wine into the pot, scraping up any browned bits or fond that are stuck to the bottom – this will add lots of flavor to your soup. Bring the mixture to a simmer and stir until it thickens.
Add 4 cups of beef broth, 8 ounces of fresh sliced mushrooms, one can or 1/2 cup of tomato sauce (this adds richness), two beef bouillon cubes, 2 diced carrots, and three diced celery ribs to the pot.
Add a half-cup of pearl barley to the mix as well as additional salt and pepper as needed.
Substitutions and Variations
If you’re feeling adventurous with your beef and red wine soup recipe, there are plenty of substitutions and variations that you can try out to give it a unique twist. Here are a few ideas to get you started:
– Pearl barley can be substituted for other grains like quinoa, farro or rice.
– If you don’t have celery ribs on hand, feel free to leave them out or replace them with chopped fennel.
– For a heartier soup, add other hearty vegetables like sliced mushrooms, diced potatoes or butternut squash.
– To vary the flavor profile, experiment with different types of wine. Pinot noir is classic for beef stew, but you can also try merlot, cabernet sauvignon or zinfandel.
– If you prefer less alcohol in your recipes, substitute some of the wine for beef broth or tomato juice.
– Worcestershire sauce will add depth of flavor to the soup, but if it is not available one could consider adding soy sauce as an alternative.
There’s no denying that beef and red wine soup recipe is a classic French dish. But that doesn’t mean it has to be made exactly the same way every time. You never know what new taste sensations you might come up with by putting your own spin on things!
Serving and Pairing
This hearty beef and red wine soup is a perfect meal on its own, but it’s even better when paired with some delicious side dishes. Since the soup is quite rich and savory, it’s best to serve it with something crunchy, light, and refreshing to balance out the flavors.
I highly recommend serving this soup with a simple green salad dressed with vinaigrette or a crusty baguette for dipping in the soup. The acidity in the salad dressing or bread helps cut through the richness of the beef stew, while also complementing the flavors of the red wine and tomato sauce.
If you’re looking for something heartier to pair with this soup, consider serving it with some mashed potatoes or steamed rice. The creamy texture of mashed potatoes and the fluffy texture of steamed rice create a nice contrast to the chunky texture of the soup. Plus, they both absorb the flavorful broth well, making every bite even more delicious.
When selecting a wine to pair with your beef and red wine soup, you can’t go wrong with a Pinot Noir or Merlot. Both wines have fruity undertones that complement the richness of the beef stew and enhance its depth of flavor. You might even add an extra splash of wine to your bowl for a little extra zing!
Overall, this beef and red wine soup is a versatile dish that can be served in different ways depending on your mood and preferences. Whether you choose to keep things light with a salad or go all out with mashed potatoes and wine, this recipe is sure to satisfy your cravings for comfort food. Bon appétit!
Make-Ahead, Storing and Reheating
This beef and red wine soup is the perfect meal prep recipe, as it can be made in advance and reheated with ease. Once your soup is cooled completely, transfer it to airtight containers or individual serving bowls and store them in the refrigerator for up to 3 days or in the freezer for up to 1 month.
To reheat the soup, simply transfer your container of choice from the freezer or refrigerator overnight, and warm it over medium heat on the stove until heated through, stirring occasionally.
If you find that your soup has thickened during storage or reheating, simply add a bit of water or beef broth to thin it out. Additionally, you may want to adjust the seasoning with salt and pepper, as flavors may become more concentrated throughout the storing process.
Overall, this beef and red wine soup is a perfect meal solution if you are looking for something hearty and delicious that can be made ahead of time and enjoyed throughout the week.
Tips for Perfect Results
When it comes to making a delicious beef and red wine soup, there are some tips to ensure that you have the perfect results. Here are some of my top suggestions:
Firstly, be sure to use slow cooked beef for more flavor and tenderness. This could come from stew meat or leftover roast beef. Also, try to brown the meat well before adding to the soup to add depth of flavor.
Next, don’t skimp on the aromatics like garlic, shallots, onion and celery as they enhance the overall flavour profile of the beef soup.
When deglazing with red wine and broth, make sure that you bring it up to a boil to let the alcohol evaporate before simmering.
To create a more cohesive soup texture, coat the vegetables with a little bit of flour before adding in liquid.
It is important to adjust seasoning at every step of cooking by tasting it often. You can also add in extra salt or pepper if needed.
Consider using pearl barley for natural thickening instead of cream, which helps keep more depth of flavor in the broth.
Finally, for added brightness, you can stir in some chopped parsley or thyme right before serving which will add a fresh taste and aroma.
By following these tips, you can elevate your beef and red wine soup experience from ordinary to extraordinary.
Before wrapping up, I would like to address some of the frequently asked questions regarding this Beef and Red Wine Soup recipe. These questions cover the doubts that many people typically have when preparing a slow-cooking recipe or are unsure about some of the directions. Consequently, I will answer these questions to help you successfully cook this dish with ease. So, without further ado, let’s jump right into it!
What red wine is best for beef soup?
If you’re looking for a wine with a fruity taste that doesn’t weigh you down, Pinot Noir is a great choice. However, if you want something with a bit more strength behind it, Merlot might be your go-to instead. For those who really want to go all out, Cabernet Sauvignon is the way to go.
Can you use red wine in soup?
Incorporating wine in cooking is versatile, as it can enhance the flavors and aromas of various dishes. With its complexity and acidity, it can be an excellent poaching liquid for delicate fish or eggs, as well as a steamy bath for fresh shellfish. Alternatively, cooking pasta in red wine and serving it with a simple garlic and butter sauce can elevate your regular dinner routine.
Why do you add red wine to beef stew?
It’s fascinating to note that through the slow-cooking process, the acidic content in wine plays an essential role in tenderizing the once-tough beef chuck. In addition, red wine used in beef stew has the power to enhance its flavors as the liquid evaporates, resulting in a richer and more robust taste.
Do you need to brown meat before adding to soup?
When preparing a slowly cooked dish with ground beef such as chili, beef stew, or meat sauce, taking time to brown the beef first can significantly enhance the richness of the dish. The golden-brown surface of the meat imparts a deep flavor and adds color to the final product.
In conclusion, my beef and red wine soup recipe is a delectable combination of bold flavors and hearty ingredients that will keep you coming back for more. With the right balance of beef stew meat, pearl barley, carrots, celery, mushrooms, and a medley of seasonings like garlic and shallots, this soup is sure to satisfy your cravings for comfort food.
But what truly elevates this soup to the next level is the addition of red wine – pinot noir or merlot, to be exact. The rich depth of flavor that comes from adding red wine brings out the best in the ingredients and gives this dish that extra kick that makes it stand out from other soups.
So whether you’re looking for a warm and cozy meal on a chilly evening or trying to impress your guests with a homemade French onion soup recipe, look no further than this beef and red wine soup. It’s a classic dish with an old-fashioned charm that never goes out of style. So sit back, relax, and bon appétit!
beef and red wine soup Recipe
- 1 lb lean stewing beef, cubed
- 1 tablespoon flour
- 20 white pearl onions, peeled (or 1 lg. onion chopped)
- 4 large shallots, peeled
- 2 cloves garlic, minced
- 1 (1 large) package mushroom, sliced
- 2 teaspoons olive oil
- 40 ounces water
- 6 knorr beef bouillon cubes
- 1 1/2 cups red wine
- 15 ounces tomato sauce
- 2 carrots, diced
- 2 celery ribs, diced
- 1/2 cup pearl barley
- coat beef cubes lightly with flour.
- in a large stock pot saute beef, shallots, onions, mushrooms and garlictill beef is browned and onion is tender.
- add remaining ingredients and simmer till barley is tender.
Add Your Own Notes
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