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An overhead view of a bowl of beef and gnocchi soup
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5 from 41 votes

Beef and Gnocchi Soup

A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth.
Prep Time40 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 50 minutes
Course: Soup
Cuisine: American, Italian
Keyword: beef, dinner, soup
Servings: 8
Calories: 494kcal
Author: Tricia

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.

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.
To make in the Instant Pot:
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

Calories: 494kcal | Carbohydrates: 30g | Protein: 38g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 868mg | Potassium: 854mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3030IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 7mg