Beef and Gnocchi Soup
A warm and
delicious thick soup worthy of a complete meal. Serve with crisp bread to mop
all the delicious broth.
Ingredients;
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 1 stalk celery, sliced
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
- 2 teaspoons paprika, hot, sweet or smoky
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- salt and pepper
- 1/2 cup red wine
- 4 cups low-sodium beef broth
- 1 teaspoon soy sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2.5 to 3 pounds boneless beef chuck roast
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 1 lb. potato gnocchi, or peeled diced potatoes
- 1 cup water
- 1/4 cup fresh parsley leaves, minced
Instructions;
First, Dry
the roast with paper towels. Remove all visible fat and any silvery skin. Cut
into 1-inch pieces and season with salt and pepper.
Then, Heat 1
tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot until
the mixture shines. Brown half of the beef for about 10 minutes and transfer to
a bowl with a spoon. to drain; cover to keep warm.
Brown the
remaining cubes of beef and place in the bowl with any beef juice.
Add the
tablespoon of remaining oil to the Dutch oven, now empty. Add onions, carrots
and celery and cook until vegetables are softened and onions begin to brown and
caramelize, about 8 minutes.
Add garlic,
thyme leaves, paprika and tomato paste to the vegetables. Sauté about 30
seconds or until garlic is fragrant.
Stir in the
wine and deglaze the bottom of the pan to remove any golden pieces.
Add the beef
cooked in the pan with the beef broth. Add the bay leaf to the soup, cover and
reduce the heat to medium / medium-low.
Simmer soup,
stirring occasionally, until beef and vegetables are tender, about 1-1 / 2
hours.
Mix
cornstarch and water until dissolved. Slowly stir the mud into the soup. Add soy
sauce, red pepper flakes and gnocchi.
Cook for 3
to 5 minutes or until gnocchi is cooked through. Gnocchi will float up once
cooked.
Remove the
bay leaf, stir in the peas and parsley and check the seasoning. Serve with
crispbread to absorb broth. Happy Cooking Time.
