Best Apple Wine Soup With Roast Beef Recipes

APPLE WINE SOUP WITH ROAST BEEF

Steps:

• Spike the onion with the bay leaf and cloves.
• Bring stock to boil, reduce heat and add carrots and spiked onion. Simmer for about 5 minutes.
• Add apple wine and simmer.
• Blend softened butter and flour with a fork, stir gradually into soup. Simmer for about 10 minutes, stirring occasionally.
• Remove onion and season to taste with salt and pepper.
• Add apple slices and cook for a few minutes more.
• Transfer to deep plates / soup bowls.
• Roll sliced beef into garnish for top of soup and serve immediately.

HEARTY BEEF AND VEGETABLE SOUP

Steps:

• In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

RED WINE APPLE JUICE AND GARLIC POT ROAST

Steps:

• Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
• Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
• Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
• Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
• Pour the mixture over the vegetables and roast.
• Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
• After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
• Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
• Serve with the juices, or thicken with corn starch for a wonderful gravy.

BEEF AND WINE SOUP WITH DUMPLINGS

Steps:

• 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.

APPLE BEEF STEW

Steps:

• In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes. , Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan. , Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. , Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.

APPLE FLAVORED POT ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place the roast in a roasting pan or large casserole dish. Fill the dish with about 1/2 inch of water, then stir in the apple juice concentrate. Sprinkle soy sauce over the top of the roast. Make several small slits in the roast and stuff pieces of garlic into them. Season the roast with onion soup mix. Cover with aluminum foil or a lid.
• Bake for 2 hours in the preheated oven, then remove from the oven and add the carrots and potatoes. Cover again, and continue to cook for an additional 2 hours, or until roast is fork tender.

APPLE AND ONION BEEF POT ROAST

Steps:

• In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. , Cover and cook on low for 5-6 hours or until the meat is tender., Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.