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Chunky Beef and Gnocchi Soup Recipe

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★★★★★

4.5 from 539 reviews

This Chunky Beef and Gnocchi Soup is a hearty, comforting dish featuring tender pieces of chuck roast simmered with aromatic vegetables, smoked paprika, and tomato paste. Enhanced by a splash of red wine and finished with soft potato gnocchi and fresh parsley, it’s a perfect warm meal for cozy evenings.

Ingredients

Scale

Beef and Seasonings

  • 2 1/2 lbs. chuck roast, fat trimmed and cut into 1” pieces
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil (divided)

Vegetables and Aromatics

  • 2 small yellow onions, chopped
  • 1/2 cup sliced celery
  • 2 medium carrots, finely diced
  • 6 garlic cloves, minced

Herbs and Spices

  • 1 tsp dried thyme
  • 2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1/2 tsp crushed red pepper flakes

Liquids and Others

  • 1/2 cup red cooking wine
  • 4 cups beef broth
  • 1 tsp soy sauce
  • 1 tbsp cornstarch
  • 1 cup water

Final Ingredients

  • 1 lb potato gnocchi
  • 4 tbsp fresh chopped parsley
  • 1 cup frozen peas

Instructions

  1. Season and Brown the Beef: Season the chuck roast pieces with salt and black pepper. Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add the beef in batches if needed and cook for 8-10 minutes until browned on all sides. Transfer browned beef to a large bowl and set aside.
  2. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Add chopped onions, sliced celery, and diced carrots. Sauté for 7-8 minutes until the vegetables are tender and lightly caramelized.
  3. Add Garlic, Spices and Tomato Paste: Stir in minced garlic, dried thyme, smoked paprika, and tomato paste. Cook for about 30 seconds to release the flavors while stirring.
  4. Deglaze with Wine: Pour in the red cooking wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine cook down and reduce slightly for a minute or two.
  5. Simmer the Beef and Broth: Return the browned chuck roast to the pot. Add beef broth, then cover and simmer on medium-low heat for approximately 2 hours, stirring occasionally to prevent burning, until the beef is tender and flavors meld.
  6. Thicken Soup and Add Gnocchi: In a small bowl, whisk together cornstarch and water to create a slurry. Stir this mixture into the soup along with soy sauce, crushed red pepper flakes, and the potato gnocchi. Cook for about 5 minutes, or until the gnocchi are fully cooked and tender.
  7. Add Peas and Parsley: Stir in frozen peas and fresh chopped parsley. Cook for an additional 5 minutes until the peas are heated through and the parsley is fragrant.
  8. Serve and Enjoy: Taste and adjust seasonings if needed, then serve the soup hot for a warming, filling meal.

Notes

  • For more depth of flavor, use homemade beef broth if possible.
  • Be sure to brown the beef well to develop rich taste and color.
  • Gnocchi cooks quickly; do not overcook as it can become mushy.
  • Adjust crushed red pepper flakes according to preferred spice level.
  • Leftover soup stores well in the refrigerator for up to 3 days.

Keywords: Chunky Beef Soup, Beef Gnocchi Soup, Hearty Soup, Comfort Food, Potato Gnocchi Soup, Beef Stew Soup

Find it online: https://leofoster.com/chunky-beef-and-gnocchi-soup-recipe/