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Beef and Gnocchi Soup
2 lbs beef stew meat, trimmed of any fat
2 tablespoons olive oil, plus more as needed.
2 onions, chopped
2 carrots, peeled and chopped
1 stalk celery, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons tomato paste
1/2 cup red wine
4 cups beef broth
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 cup water
1 lb potato gnocchi
1/4 cup fresh parsley, finely chopped
Kosher salt and freshly ground pepper, to taste
Pat beef dry with paper towels and season liberally with salt and pepper.
Heat olive oil in a Dutch Oven or large pot over medium-high heat. Brown the beef on all sides, working in batches if necessary, about 10 minutes. Remove to a bowl and set aside.
If needed, add more oil to pot. Add onions, carrots, and celery and cook until soft, 6-8 minutes.
Add garlic, thyme, paprika, and tomato paste and cook 1 minute more. Stir in wine, scraping up any stuck bits from bottom of pan.
Add beef back to pot, along with broth, bay leaf, and Worcestershire sauce. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until beef and vegetables are tender, about 1 1/2 to 2 hours.
Mix cornstarch into 1 cup of water and slowly stir slurry into soup. Add gnocchi and cook until gnocchi is cooked through, 3-5 minutes.
Season to taste with salt and pepper, stir in parsley, and enjoy!