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

1. 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.
2. 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.
3. Add minced garlic dried thyme, paprika and tomato paste and stir.
4. Let cook for about 30 seconds and stir in red cooking wine.
5. Add chuck roast back to the pot, cover, and cook on medium-low heat for about 2 hours, stirring occasionally to prevent burning.
6. 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.
7. Add frozen peas and parsley and cook for an additional five minutes before serving.
8. ENJOY!