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Chunky Beef and Gnocchi Soup!

Ingredients

  • 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

Instructions

  • 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.
  • ENJOY!