Chunky Beef and Gnocchi Soup is a tried and true recipe that is simple and satisfying and packed with flavor!
This is one recipe that is sure to make it onto your weekly dinner rotation!
Its perfect by itself or poured over mashed potatoes or even paired with warm crusty bread for dipping!
This is beef stew taken to a whole other level of awesome by adding in the gnocchi!
Theres nothing better than a big bowl of this deliciousness on a winter day!
Its easy clean up and it freezes well too!
I love freezing individual portions and having it for lunch throughout the week!
Juicy beef and flavorful stew is nothing short of perfection my friends!
This is one of my families favorite meals that I make!
If youre watching your carbs, you can even leave out the gnocchi and add in some extra veggies!
When I think of comfort food this is one of the first recipes that come to mind
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Chunky Beef and Gnocchi Soup!
- 2 1/2 lbs. chuck roast, fat trimmed and cut in 1" pieces
- 1 tsp salt
- 1 tsp. ground black pepper
- 2 tbsp. olive oil
- 2 small yellow onions, chopped
- 1/2 cup sliced celery
- 2 medium carrots, finely diced
- 6 garlic cloves, minced
- 1 tsp. dried thyme
- 2 tsp. smoked paprika
- 2 tbsp. tomato paste
- 1/2 cup red cooking wine
- 4 cups beef broth
- 1 tsp. soy sauce
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. cornstarch
- 1 cup water
- 1 lb. potato gnocchi
- 4 tbsp. fresh chopped parsley
- Season chuck roast with salt and pepper, then In a large soup pot, heat 1 tbsp. oil over medium heat and add chuck roast. Cook for about 8-10 minutes, until browned.
- Transfer chuck roast to a large bowl. Add 1 tbsp. oil, onions, celery, and carrots to the soup pot and saute for about 7-8 minutes, until tender.
- Add minced garlic dried thyme, paprika and tomato paste and stir.
- Let cook for about 30 seconds and stir in red cooking wine.
- Add chuck roast back to the pot, cover, and cook on medium-low heat for about 2 hours, stirring occasionally to prevent burning.
- Whisk together cornstarch and water in a small bowl and add to the soup, along with soy sauce, crushed red pepper flakes, and potato gnocchi. Stir and cook for about 5 minutes, until gnocchi is fully cooked.
- Add frozen peas and parsley and cook for an additional five minutes before serving.