A fantastic alternative to adding arugula to salads or pasta dishes. It’s best to make this risotto in the early spring or the late fall when arugula is in season because it only requires one pot.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 clove garlic, chopped
- 3 carrots, chopped
- 1 ½ 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
- ¼ teaspoon salt
Instructions
- In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter 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.
- 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.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 1011 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This is my #1 go-to soup regardless of season or temperature (it was 92° on our lanai here in Venice FL today). I skipped the dumplings. Added a T of Worcestershire and a dash of Texas Pete for a little zing that my wife likes. I do all this up in my instant pot under pressure for 25 minutes. Comes out PERFECT…!!!
It was very bland, but can be really good by adding more spices. I’m going to add parsley, oregano, thyme, and bay leaf next time, and maybe some seasoned pepper. It’s not as greasy as other beef soups I’ve tried. Great basic recipe and I’ll try it again with more spices!!
This recipe was good however next time I’d use less wine or maybe a different wine because it was a little over powering. I also had to cook the veggies much longer to get them soft.
Very good recipe for anyone’s tastes.
The flavour is good, I used 1/4 less of the wine but I found it very heavy on carrots and celery, I would do less of each and add other vegetables part way through. I really liked the dumplings
Very tasty. I didn’t have tomato juice so l used 2 cans of diced tomatoes.
This is a great recipe for using leftover roast beef. I used 3 large garlic cloves (because you can never have too much garlic) and added a chopped red bell pepper (cuz it was in my fridge). I used petite diced Italian style canned tomatoes instead of tomato juice. I used a little extra beef broth and 1 1/2 cups of good Cabernet. It turned out delicious!
I used an oven baked tri-tip roast which shreds very easily when baked for a couple hours in a closed dutch oven (be sure to add water). Used that time to prep everything and was able to used the same dutch oven for the soup. The one thing that’s lacking is not enough liquid. Needed to add additional broth and tomato soup. Also increased pepper to bump up the flavor.
Made for family and they love it.
Pretty good. For my personal taste i think I will cut down the wine a touch, but it’s still very good.
I cannot tell you how good of a base recipe this is! I had leftover marinated venison roast. I had exactly the amount of roast the recipe requires. I only used one can of beef broth to avoid the sodium. I only had spicy V-8, but no spice was detected in the final product. I did use egg noodles as someone suggested, just to use up my leftovers. The result is too good for words!
so I made this for dinner one day and I have to say its delicious. BUT do not make these dumplings!! I took two stars off just because they were horrible! they didn’t even stay together it was nothing but tiny blobs of mush that never stayed together and never even cooked into dumplings. It ruined the entire meal. I’m so disgusted! Its possible that it was just me but I followed directions exact and it failed.
I made it as written. I would give it five stars but hubby didn’t like it. I recommend it.
Good stuff! Left over beef roast with red currant wine, tomato based gravy, potatoes, carrots and pre sauteed red onions in the slow cooker. Did the dumplings with onion powder, garlic powder, seasoned salt and parsley. Really enjoyed, thanks!
I used a shiraz and substituted bloody mary mix for the tomato juice. Very hearty and flavorful, even without the dumplings.
I was leery about the wine as I’m not usually a big fan of cooking with it but wow, this is amazing. I added wild rice instead of the dumplings and used left over roast for the beef. Do yourself a favour and make this!
We loved it ! I did add about 2 tblsp. of sour cream as one person suggested and I did not have tomatoe juice so I used bloody mary mix. A decent cabernet and I cut back on the wine at first, but then added as I tasted. Probably put the same quanity. The dumplings were ok….. again after reading reviews I added a little more flour and added a little extra butter. and cooked a little longer. I would try Bisquick next time. But over all it was wonderful and will make it again.
This soup is way too acidic. My kids hated it and so did I.
This is a keeper for leftover beef. I added and extra pound of beef to make is more like a stew, added extra cloves of garlic, substituted cubed potato for the dumplings, seasoned with Herbs de Provence, and added sour cream to the pot. Delish!!
Tasted great especially the next day
I followed the recipe exactly…. LOVED IT…. even got a very good out my husband. Definitely keeping this in my recipe box.