You’re going to love this comforting, filling and delicious Hearty Beef and Gnocchi Soup. Our chunky soup is worthy of an entire meal, especially when served with a hunk of crusty 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 soup simmering away on the stove. Soups 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! For this hybrid stew-like-soup, I started with a chuck roast cut into bite-sized pieces as the base and added 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. What a terrific and delicious bowl of flavor!
While developing this recipe I was thinking about 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. An authentic real-deal Hungarian goulash recipe is on my list of must-haves, so if you have one, I would love to give it a try!
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.
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 used 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.
Don’t forget the crusty bread. This unique Hearty Beef and Gnocchi Soup is pure comfort food at it’s finest!
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please feel free to leave a comment on this post. Your experience and insights will help all our readers, and me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
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 at the top to see how to form these pillowy soft bites of heaven. Click HERE to get the Homemade Potato Gnocchi recipe.
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. Click HERE to get the recipe for Guinness Beef Stew.
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. Click HERE to get the recipe for Homemade Vegetable Beef Soup.
A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth
- 2.5 to 3 pounds boneless beef chuck roast (trimmed)
- 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 teaspoons paprika, hot, sweet or smoky (I used Hot Hungarian)
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 4 cups low-sodium beef broth
- 1 teaspoon soy sauce
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 cup water
- 1 lb. potato gnocchi, or peeled diced potatoes
- 1 cup frozen peas
- 1/4 cup fresh parsley leaves, minced
- 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, paprika 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.
- Add the cooked beef to the pot along with the beef broth. 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 1/2 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.
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.
Thanks so much for stopping by! Tricia