Vegetable Beef Dumpling Soup
Adding tender dumplings instead of chunks of potatoes to vegetable beef soup elevates a delicious iconic soup into something uniquely delightful.
Equipment
- large Dutch oven pot with lid
Ingredients
For the soup:
- 2 tbsp olive oil
- 2 lbs beef chuck roast, cut into ½ inch pieces
- salt, pepper, and garlic powder, to season beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 3 medium carrots, peeled and sliced
- 4 tbsp flour
- 2 cups beef broth
- 1 tsp beef bouillon
- 1½ cups dry red wine
- 4 cups water
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup frozen peas
- 4 oz can sliced mushrooms, drained
- salt and pepper, to taste
- ¼ cup freshly chopped parsley, for garnish
For the dumplings:
- 1½ cups flour, plus more for dusting
- 2 large eggs
- ½ tsp Kosher salt
Instructions
- Rinse beef under cold running water and pat dry with paper towels. Cut beef into 1 inch pieces and season with salt, pepper and garlic powder.
- Heat 1 tbsp oil until hot in a large, heavy bottom pot over medium-high heat.
- Brown beef over medium high heat in 2 or 3 batches, until you have a deep char. Add more oil if needed. Remove browned beef to a bowl. Set aside.
- If the pot looks dry, add a touch more oil.
- Reduce heat to medium and add onion. Cook until soft and translucent, about 4-5 minutes, scraping up browned bits in the bottom of the pan.
- Add carrots and celery, cook for 2-4 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in flour, then slowly pour in beef broth while constantly stirring.
- Add wine, water, tomato paste, bay leaves, beef bouillon, and thyme. Stir well.
- Add the browned beef back into the pot, along with any accumulated juices.
- Cover pot, reduce heat to low so it’s bubbling gently.
- Simmer for 1 hr 15 min or until beef is tender.
- Add peas and continue to simmer soup while you make the dumplings.
- Place 1 1/2 cups flour in a bowl. Form a well in the middle of the flour with your hand.
- Add 2 eggs and 1/2 tsp salt into the well.
- Start mixing eggs and flour together using your hands.
- Keep mixing until you have a stiff dough add more flour a tablespoon at a time until the dough won’t incorporate anymore flour, and dough is smooth.
- Use your fingers to pull off 1/2 inch sized bits of the dough and drop the bits into the pot of simmering soup.
- Simmer for about 5-7 minutes, uncovered, until the dumplings float to top. Time to cook the dumplings through will depend on their size.
- The soup is ready when the dumplings float to the top and beef is very tender.
- Taste and season with additional salt and pepper if needed. Be generous with the pepper.
- Fish out bay leaves and discard them.
- Turn off heat and stir in freshly chopped parsley.
- To serve, ladle soup into bowls. Sprinkle with additional freshly chopped parsley and serve with a crusty loaf of French bread or freshly baked biscuits.