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beefgnocchi

Beef and Gnocchi Soup

Discover the comforting flavors of beef gnocchi soup, filled with tender beef and hearty vegetables for a satisfying meal.

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 265 kcal

Equipment

Ingredients
 

  • 2 tbsp Butter
  • 3 lbs Beef roast, chuck roast
  • 1/2 tsp sea salt
  • 1/2 tsp Black pepper
  • 1 tbsp Flour
  • 1½ cups Yellow onion, diced
  • 1½ cups Carrots, diced
  • 1½ cups Celery, diced
  • 5 cloves Garlic
  • 1/2 cup Pinot Noir
  • 1/4 cup Tomato paste
  • 5 cups Beef broth
  • 2 tsp Smoked paprika
  • 1 Bay leaf
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black pepper
  • 1½ cups Peas (frozen)
  • 1 tsp Tapioca flour
  • 2 tsp Water
  • 1 16oz Gnocchi package

Instructions
 

  • Cut beef roast into small 1-2 inch, bite size pieces.
  • Season the beef with salt and pepper.
  • Sprinkle flour onto the beef pieces and toss to coat.
  • Heat the butter in the dutch oven over medium high heat.
  • Once the butter is melted and the pot is hot, add half of the beef pieces.
  • Sear the beef on all sides. Remove the seared beef to a plate and cover with foil to keep warm.
  • Continue searing the second half of the beef pieces. Once all the beef is seared, keep covered on a plate until the vegetables are sauteed.
  • If the pot is dry, add another tablespoon of butter. Add onions, carrots, celery, and garlic. Sautee until onions are slightly tender.
  • Deglaze the pot with the pinot noir. Stir and scrape the bottom of the pan to remove any brown bits and incorporate that flavor into the soup. Simmer for 2 minutes to slightly reduce the pinot noir.
  • Add the tomato paste, beef broth, smoked paprika, bay leaf, sea salt and black pepper.
  • Stir, reduce heat to medium low, cover and simmer for 3 hours, stirring occasionally.
  • After 2 hours of simmering, add the peas to the soup. Cover and continue to simmer.
  • Once the beef is fork tender, mix the tapioca flour and water in a small bowl. Pour the mixture into the soup and stir.
  • Add the potato gnocchi to the soup, stir, and cook for an additional 4-5 minutes.
  • Serve immediately with a warm slice of sourdough bread.
  • Beef and gnocchi soup can be refrigerated in an airtight container for up to 5 days.

Nutrition

Serving: 1cupCalories: 265kcal
Keyword gnocchi
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