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Comforting, filling and delicious Beef and Gnocchi Soup
This chunky soup is worthy of an entire meal, especially when served with a hunk of Artisan bread to sop up all the delicious broth!
The cool rainy days of fall have arrived here in Virginia and that means all I want is my super-ugly, 30+ year old sweater and hearty pot of this Beef and Gnocchi Soup simmering away on the stove.
Dinners like this are some of my most favorite meals of all. With vegetables, meat, chicken or fish and a rich savory broth, it’s hard to go wrong with a great soup recipe!
How to make Hearty Beef and Gnocchi Soup:
This hybrid stew-like-soup starts with a chuck roast cut into bite-sized pieces as the base. Next, add plenty of paprika, red wine, garlic, onions, carrots and celery. After simmering for about 2 hours, stir in the potato gnocchi, fresh chopped parsley and frozen peas.
That’s it! What a terrific and delicious bowl of flavor.
OVERVIEW: Ingredients
- chuck roast – about 3 pounds trimmed of extra fat
- salt and pepper
- vegetable oil – used for sautéing the beef and vegetables
- onions – two large sweet onions work well here
- carrots – two large carrots peeled and chopped
- celery – one large stalk
- garlic – we use plenty of fresh garlic in this recipe. You’ll need 6 medium to large cloves.
- thyme – I always have fresh thyme on hand, but dried will work well in a pinch. Use half the amount of dried to fresh in this soup.
- paprika – you’ll need 2 teaspoons Hungarian, hot, sweet or smoky paprika. We use Hungarian paprika if we have it on hand.
- tomato paste – 2 tablespoons is all you need to add a punch of flavor to this soup. Leftover canned tomato paste can be frozen in 1 tablespoon size mounds and placed in a zipper bag until needed.
- red wine – any dry red wine will do
- beef broth – I typically use low-sodium beef broth. Check the seasoning when the soup is done and adjust the amount of salt needed.
- soy sauce – always a nice addition to anything beefy. You’ll need 1 teaspoon.
- red pepper flakes (optional)
- bay leaf
- cornstarch – for thickening the broth, just a little
- prepared potato gnocchi – vacuumed sealed gnocchi works well here, but fresh or homemade are great too! If you don’t have gnocchi on hand, use diced potatoes instead. Add the potatoes with the other vegetables instead of at the end like the gnocchi.
- frozen peas
- fresh parsley – for garnish and stirring in at the end
While developing this recipe for beef and gnocchi soup, I thought about our trip to Hungary.
This recipe reminded me of our trip to Budapest Hungary last spring and about how much the Hungarians love to cook with copious amounts of paprika.
We enjoyed many good meals in Budapest and one of our favorites was those big bowls of authentic Hungarian goulash. Real Hungarian goulash is not like the goulash served here in the US. It’s more like a simple beef stew with potatoes, no carrots, and generous amounts of paprika.
Not a noodle or elbow macaroni shell could be found in their goulash, and no ground beef like the recipe I remember from my childhood. To experience the flavors of an authentic real-deal Hungarian goulash, try our recipe!
Being the foodies that we are, our first stop in Budapest was at the Great Market Hall.
If you get the chance to visit Budapest be sure to stop by the Great Market Hall for breakfast, lunch or to do a little shopping. Don’t forget to try a bowl or two of goulash while you’re there, and a few pastries too!
In addition to some delicious eats, we found great souvenirs for the family. Vendors sell everything from prepared foods to fresh meats and fish, vegetables, fruits, breads, linens, liqueurs, spices, toys, dolls and amazing works of art.
When traveling in Hungary, buy lots of paprika to bring home!
Since we traveled by train from Hungary to Austria, and then the Czech Republic, we had to carry all our belongings to each destination. We couldn’t buy a lot of bulky trinkets as space and weight were limited. I had to be able to carry all my own bags, including camera equipment.
However I managed to buy, and bring home, loads of Hungarian paprika anyway! I stored the bags of paprika in ziplock bags stuffed in my suitcase and to this day my suitcase still smells like this earthy, sweet, exotic spice we love.
What I learned from eating in Budapest is that we obviously don’t use enough paprika in our cooking.
I was inspired to push the paprika limits in this soup and while it’s well seasoned, the soup’s not overwhelmed by paprika so no worries. Everything from the beef to the gnocchi bind together for a lovely spoon full of rich meaty soup.
I use Hot Hungarian paprika which is earthy and sweet with a warm (not burning or overly hot) bite at the end. This spice is available in the United States too so check the link at the bottom for more information.
What kind of wine is best in this soup?
I’m not a wine expert but I enjoy cooking with both red and white wines. Since I’m never able to drink an entire bottle of wine before it goes bad, I started buying mini bottles of wine that come in a 4-pack. Many large wine shops carry these individual bottles.
Check your local listings and see if you have a Total Wine in town. They carry the mini Sutter Home Cabernet Sauvignon bottles that I use in this recipe, but any dry red wine will do. If you don’t want to open an entire bottle of red, pick up a 4-pack of red wine for about $5.99.
Finally, don’t forget the crusty bread. This unique Hearty Beef and Gnocchi Soup is pure comfort food at it’s finest!
Did I mention how terrific gnocchi is in this soup?
Soft and pillowy, the texture of these potato dumplings is perfect and they take on the flavor of the soup when cooked in the broth. If you have time, try making your own Homemade Potato Gnocchi! Homemade gnocchi is fun to make and freezes well too. Watch the video to see how to form these pillowy soft bites of heaven.
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Beef and Gnocchi Soup
Ingredients
- 3 pound boneless beef chuck roast trimmed of fat
- salt and pepper
- 2 tablespoons vegetable oil divided
- 2 onions chopped
- 2 carrots peeled and chopped
- 1 stalk celery sliced
- 6 cloves garlic minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons tomato paste
- ½ cup red wine (like Cabernet Sauvignon)
- 4 cups beef broth low-sodium
- 2 teaspoons paprika hot, sweet or smoky (I used Hot Hungarian)
- 1 teaspoon soy sauce
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 tablespoon cornstarch
- 1 cup water
- 1 pound potato gnocchi or peeled diced potatoes
- 1 cup frozen peas
- ¼ cup fresh parsley leaves minced
Instructions
- Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch pieces and season with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy bottom soup pot until shimmering. Brown half the beef, about 10 minutes, and transfer to a bowl using a slotted spoon; cover to keep warm. Brown the remaining beef cubes and remove to the bowl along with any beef juices.
- Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots, and celery and cook until vegetables are softened and the onions start to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves and tomato paste to the vegetables. Sauté for about 30 second or until the garlic is fragrant. Stir in the wine and deglaze the bottom of the pot to remove any browned bits.
- Spoon the cooked beef into the pot along with the broth and paprika. Add the bay leaf to the soup, cover and reduce the heat to medium/medium-low. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, about 1 ½ to 2 hours.
- Mix the cornstarch and the water until dissolved. Slowly stir the slurry into the soup. Add the soy sauce, red pepper flakes and gnocchi. Cook for 3-5 minutes or until the gnocchi is cooked through (check package directions for cooking time). The gnocchi will float to the top once cooked. Remove the bay leaf, stir in the peas and parsley and check the seasoning. Serve with crusty bread for sopping up the broth.
Recipe Notes
- If using potatoes instead of gnocchi, add them with the broth in step 3.
- Use fresh gnocchi or a vacuumed sealed package found in the pasta section of the store. If using frozen gnocchi, check the package for preparation directions.
- For this recipe I often use Sutter Home brand Cabernet Sauvignon wine.
Select sauté on the Instant Pot. Pour in 1 tablespoon vegetable oil then add half the beef. Cook until browned on all sides. Transfer to a plate and repeat with remaining beef. Add the remaining oil and sauté the vegetables following the directions in STEP 2. Press Cancel and return the beef to the pot. Place all remaining ingredients in the Instant Pot except the gnocchi. Lock the lid into place and set the vent valve to the sealing position. Cook on high pressure for 20 minutes. Allow 10 minutes of natural release before flipping the valve to venting to release any remaining pressure. Press cancel and then select sauté again. Continue with the directions under STEP 4 until the gnocchi is cooked through. Enjoy! Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Here are a few more hearty beef recipes you might enjoy:
Guinness Beef Stew Recipe – Tender chunks of beef are cooked, uncovered in a rich, thick and flavorful gravy with carrots and potatoes. This is a wonderful, hearty and flavorful stew that’s super simple to make.
Homemade Vegetable Beef Soup – A family favorite for years and years. The broth is rich and tomatoey with plenty of herbs and flavor. Our recipe makes a lot of soup but it freezes beautifully.
Enjoy this rich and flavorful Hungarian Style Beef Goulash featuring super tender, slow cooked beef, potatoes, onions and a beefy broth packed with roasted red peppers, tomatoes and plenty of sweet paprika.
Originally published September 2018, updated October 2020
Kate
Where in the heck do you add in the peas in the recipe? Can’t find anywhere where it says when to add them??
Tricia Buice
Hi Kate. It’s the very last thing listed under Instruction No 4: “Remove the bay leaf, stir in the peas and parsley and check the seasoning. Serve with crusty bread for sopping up the broth.” Enjoy!
Sandra
This was awesome!the whole family loved it. Will make again for sure. Amazing flavours and love the gnocchi
Tricia Buice
Thanks Sandra! So happy you enjoyed it. We appreciate the feedback.
Renee
This is absolutely wonderful! My husband and I enjoyed this with French rolls. We will be making this again. I followed your recipe as listed and didn’t make any adjustments. Thank you!
Tricia Buice
Thank you Renee! I love this soup and need to make it again soon.
Emily C.
I have used this recipe for several years now. It’s a staple in our house and my young children love it. Thank you!
Laura
What a great hearty beef and gnocchi soup. I did add a can of fire roasted diced tomatoes, and used a splash of Marsala wine, as that is what I have on hand. We had it with sliced Italian bread. So, so good! Thanks for sharing.
Tricia Buice
Thank you Laura! We love this soup and so glad you enjoyed it too. Love the addition of fire roasted tomatoes. Bravo! 👏
Heather
Can you make ahead and freeze the beef and gnocchi soup?
Tricia Buice
Hi Heather. You can make the soup without adding the gnocchi and then freeze. Gnocchi is best added at the very end. Enjoy!
Julie
Such a great recipe!! Made it last week and we decided it was a keeper. But even for how much we liked it, we agreed that it is in second place to your Creamy Chicken Gnocchi Soup. We’re crazy about that one!!
Tricia Buice
Thank you so much Julie! Your comment made my day 🙂 I truly appreciate you taking the time to comment.
Heather
This was so yummy! My family loved it! There weren’t any leftovers. Doubling it next time and using my large slow cooker instead of my dutch oven. I subbed grape juice for the wine and omitted the red pepper flakes and peas for our tastes. Thanks for sharing a great recipe ?
Tricia Buice
Thank you Heather. So glad you enjoyed this wonderful soup. Yum!
Karen (Back Road Journal)
This does remind me of goulash and how clever to add gnocchi to the dish.
Tricia Buice
Thank you Karen. Hope you are well. Thanks for stopping by!
Jennifer @ Seasons and Suppers
I have been on a gnocchi kick lately, so this is another delicious one I can add to the menu 🙂 Looks hearty and delicious!
Taylor
What are your thoughts in making this soup in the crockpot? Leaving the gnocchi to be cooked separately at the end. What other modifications would you make?
Tricia Buice
Hi Taylor. I think it will work fine in the crockpot as long as you sauté everything in a skillet, first. Those little browned crusty bits on the bottom are what start building all the flavor. I don’t think this would be as good if made as a dump and run soup recipe. However, I think it will work great in an Instant Pot 😉 Good luck. Hope you enjoy this soup!
Destinee
I love this recipe and usually make it at least once per winter. I’d like to try it in the instant pot – suggestions for using that appliance??
Tricia Buice
Hi Destinee. Here you go: Select sauté on the Instant Pot. Pour in the vegetable oil then add half the beef. Cook until browned on all sides. Transfer to a plate and repeat with remaining beef. Add the remaining oil and sauté the vegetables following the directions in step 2. Press Cancel and return the beef to the pot. Place all remaining ingredients in the IP except the gnocchi. Lock the lid into place and set the vent valve to the sealing position. Cook on high pressure for 20 minutes. Allow 10 minutes of natural release before flipping the valve to venting to release any remaining pressure. Press cancel and then select sauté again. Continue with the directions under No. 4 cooking until the gnocchi is cooked through. Enjoy!
Sabrina Hendricks
I made the soup and followed your instructions to the letter. It was superbly tasty and loved by everyone. It’s nearing winter for us here in Melbourne and this recipe now looks to be one of our favourites if not the number one soup.
Thank you for the clear instructions.
Tricia Buice
Aww thank you Sabrina! So glad you enjoyed this soup. We love it but didn’t get to make it much this past winter. It never seemed to get cold for long. We’ve never been to Melbourne but loved Sydney! Hope you have a terrific winter. Stay safe and healthy!
Amy Nanney
10 star recipe if I could give it that! Its a go to for my family, even when we have guests. I make sure to always have the ingredients. I’ve also shared this recipe with friends and family. Its a hearty comforting budget friendly meal. Also a great one pot meal that last for a few days for my small family of 3. thanks for sharing!
Tricia Buice
Thank you so much Amy! We love this soup too. So glad you tried it and appreciate you taking the time to comment. Take care and thanks again.
Sonsia
This recipe was so good! I used cauliflower gnocchi to make it a little healthier and it turned out great. I just sautéd the gnocchi in a pan and added at the very end because they can get mushy in soups!
Tricia Buice
Thanks Sonsia! I’ve heard that Trader Joe’s has a great cauliflower gnocchi; I must give it a try! Thanks for trying this soup recipe – it’s one of our favorites! We appreciate you taking the time to comment 🙂
Tammy
This looks absolutely delicious ? what would be a good substitute for the wine? More beef broth?
Tricia Buice
Hi Tammy. More beef broth would be fine in this recipe. Enjoy!
Olivia
Do not cover and let simmer on medium- I didn’t even let mine sit an hour and I went to check and all of the brother had soaked into the contents of the soup. I had to add an entire other 4 cups of broth. Good flavor- but add more broth than listed.
Tricia Buice
Something sounds a little off Olivia. Not sure what happened but perhaps it was boiling too much. Hope it tasted okay.
Michele
Just made this for dinner. Very tasty and healthy. Perfect soup for a cold day. Served w crusty French bread. Loved it. Thanks so much!!?
Tricia Buice
Thank you Michele! So happy you tried this recipe. We love it and especially appreciate a hunk of crusty French bread 🙂
Judy Foreman
I made this soup last night it was delicious! Meat took longer then 3 hours to get tender. Can I made this soup ahead of time and freeze it?
Tricia Buice
Hi Judy. Glad you made the soup and hope you enjoyed it. Yes you can make this soup ahead. I would undercook it just a little and freeze before adding the gnocchi. Gnocchi takes minutes to cook so I would add it once the soup is reheated. Enjoy!
Kim
Can you use white wine if you don’t have red?
Tricia Buice
I’ve never tried it with white wine Kim, so I’m not sure. Maybe a little red wine vinegar would do the trick if you have that on hand. Just use a couple of tablespoons and additional beef broth to make up for the red wine. Hope that helps!
Emily Grace
Hi! Could I omit the wine and it still taste and cone out fine? 🙂 I don’t want to buy a whole bottle of wine that I’m not gonna drink haha!
Tricia Buice
Hi Emily Grace! Yes you can omit the wine but before you do, let me share my little trick. I buy wine in mini-bottles, usually in a carton of 4. Each bottle is about 1 cup of wine. That way you don’t have to open a big bottle and drink it. I keep dry red and dry white wine on hand for cooking and don’t ever have to take a sip. I don’t mind drinking, I just don’t need the extra calories. You’ll love the soup either way. Just use extra broth! Enjoy 🙂 P.S. are the lovely Emily Grace that sings and plays guitar and writes beautiful songs?
Deniz
My family love it. Thanks for the recipe.
Tricia Buice
Thank you Deniz! So happy you loved it, we do too 🙂