113 beef stew red wine soup Recipes

beef stew meat, cut in 1 inch cubes, onions, cut up, beef bouillon cubes or 0.5 (1 1/4 oz) envelope onion soup mix, cornstarch, salt, pepper, dry red wine, hot cooked noodles

oil, beef stew meat, onion soup mix (dry ), bay leaves, dried fines herbes, parsley, minced garlic cloves, chopped fine, red wine (optional), potatoes, diced, carrots, diced (small carrots), mixed vegetables, brown gravy mix (bistro)

tomato soup, condensed beef broth, red wine or 1/2 cup water, beef stew meat , cut into 1 inch pieces, diced italian-style tomatoes, carrots , cut into 1 inch pieces, garlic powder, white kidney beans (cannellini)

boneless chuck roast, cut into 1 inch cubes, potatoes, peeled and chopped, yellow onions, chopped, carrots, peeled and chopped, mushroom, chopped, bacon, diced, corn, drained, peas, drained, condensed tomato soup, beef stock, red wine, garlic cloves, minced, flour, cooking oil, bay leaves, dried basil, cumin, dried parsley

beef stew meat, cut into 1 inch cubes, condensed french onion soup, condensed cream of mushroom soup, mushrooms, drained, dry red wine

beef stew meat, extra virgin olive oil ,, sliced mushrooms, condensed golden mushroom soup, soup can water, onion, chopped, tasty red wine, garlic cloves, minced, parsley, coarsely chopped, salt & fresh ground pepper (i use 1-2 tsp. and 1/2 tsp. pepper but this is strictly to your personal taste)

lean stewing beef, cubed, flour, white pearl onions, peeled (or 1 lg. onion chopped), shallots, peeled, garlic, minced, mushroom, sliced, olive oil, water, knorr beef bouillon cubes, red wine, tomato sauce, carrots, diced, celery ribs, diced, pearl barley, salt, pepper

lean stewing beef, red wine, condensed cream of mushroom soup, condensed french onion soup, whole mushroom , to taste (optional), brandy

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef stock, lean stewing beef, cubed, canadian bacon, diced, tomato juice, dry red wine, red potatoes, cubed, chopped onion, sliced mushrooms, sliced carrot, sliced celery, garlic clove, minced, dried thyme, bay leaves, salt and pepper

tomato soup, condensed beef broth, red wine or 1/2 cup water, beef stew meat , cut into 1-inch pieces, diced italian-style tomatoes, carrots , cut into 1-inch pieces, garlic powder, cannellini beans, drained (white kidney beans)

flour, dry onion soup mix, salt, pepper, steaks, cut into chunks, stalks celery, chopped, carrots, chopped, onions, chopped, potatoes, peeled and chopped, mushrooms, beef broth, red wine, sherry wine, cream of mushroom soup, garlic

stewing beef, carrots, quartered and cut into pieces, tomato soup, bay leaf, potatoes, quartered, red wine, onions, sliced thinly, frozen peas, mushrooms, drained

stewing meat, diced (i cut them in 1-inch pieces, you don tsp want them too small so they completely fall apart after they ), carrot, cut in 3-inch pieces and in 1/2 lengthwise, rib celery, cut in 3-inch pieces, onion, cut in half, water, beef broth, red wine (cabernet works great or even a burgundy), bay leaf, olive oil (to saute the beef), salt, pepper, onion, diced, potatoes, drained (yes canned potatoes are fine for this, you can add less potatoes if you want), cremini mushrooms , rough chopped in quarters (3 cups after chopped, you could use white or button, but i prefer cremini for the flavor), kale , steams removed and rough chopped (the stems are very tough), garlic, minced, olive oil , to saute the onions and garlic, fresh thyme, fine chopped, salt, pepper

beef stew meat, new potatoes, quartered, carrots, sliced, stalk celery, sliced, onion, chopped, onion soup mix, cream of mushroom soup, beef consomme, cola, red wine, instant mashed potatoes

beef stew meat, all-purpose flour, frozen stew vegetables (onion, potatoes, carrots), diced tomatoes (undrained ), bay leaf, lipton beef and onion soup mix, dry red wine or 1/2 cup water

stewing beef, baby carrots, stalks celery, diced, button mushrooms, potatoes, cubed, onion, diced, cream of mushroom soup, lipton onion and mushroom soup mix, red wine, worcestershire sauce, cracked pepper, tomato paste

stewing beef, carrots, peeled and cut into chunks, tomato soup (such as progresso hearty ), bay leaf, potatoes, peeled and cut into chunks, onions, thinly sliced, red wine, divided, frozen peas, fresh mushrooms, sliced and sauteed in butter