Hearty Beef and Gnocchi Soup Recipe

Hearty Beef and Gnocchi Soup

Delicious Recipe

Hearty Beef and Gnocchi Soup Recipe

Warm and delicious chunky soup that is decent for the whole dish. Serve with dry bread to boil all the delicious broth

Cool rainy days in autumn have arrived here in Virginia and that means all I want is my ugly, 30-year-old sweater and warm boiling soup on the stove. Soups are some of my favorite foods. With vegetables, meat, chicken or fish, and rich savory broth, it’s hard to go wrong! For this hybrid-like stew soup, I started with roasted chuck meat into bite-sized chunks and added lots of paprika, red wine, garlic, onions, onions, carrots and celery. After boiling for about 2 hours, stir the potato gnocchi, fresh chopped parsley and frozen peas. A bowl of extraordinary and delicious flavors

Prep Time: 40 Mins
Cook Time: 2 Hrs 10 Mins
Total Time: 2 Hrs 50 Mins

Hearty Beef and Gnocchi Soup Delicious Recipe


  • 1 pound of gnocchi potatoes, or diced potatoes
  • 1 tablespoon of corn flour
  • 2 carrots, peeled and chopped
  • ½ cup of red wine (like Cabernet Sauvignon)
  • 2 teaspoons of paprika, hot, sweet or smoky (I use Hot Hungarian)1 cup of frozen peas
  • ¼ cup of fresh, chopped parsley leaves
  • 2 ½ to 3 pounds of boneless roasted beef (trimmed)
  • salt and pepper
  • 2 tablespoons of vegetable oil, divided
  • 2 onions, chopped
  • 1 celery stalk, sliced
  • 6 cloves of garlic, chopped
  • 1 tablespoon of fresh thyme leaves, or 1 teaspoon of dried
  • 2 tablespoons of tomato paste
  • 4 cups of low-sodium beef broth
  • 1 teaspoon soy sauce
  • ¼ teaspoon of red bell pepper
  • 1 bay leaf
  • 1 glass of water


  1. Pat the grilled meat with a paper towel. Remove all visible fat and silver skin. Cut into 1 inch pieces and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large Dutch oven or thick soup pan until it sparkles. Brown half the beef, about 10 minutes, and transfer to a bowl using a slotted spoon; cover to keep warm. Brown the remaining beef and remove it to the bowl along with beef juice.
  2. Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots and celery and cook until the vegetables soften and the onions begin to turn brown and carameled, about 8 minutes. Add garlic, thyme leaves, paprika and tomato paste to the vegetables. Saute for about 30 seconds or until garlic is fragrant. Stir in the wine and burn the bottom of the pot to remove brownish beets.
  3. Add cooked beef to the pan along with beef broth. Add bay leaves to the soup, cover and reduce heat to medium / medium-low. Boil the soup, stirring occasionally, until beef and vegetables are tender, about 1 1/2 to 2 hours.
  4. Mix cornstarch and water until it dissolves. Gently stir the porridge into the soup. Add soy sauce, red pepper flakes, and gnocchi. Cook for 3-5 minutes or until the gnocchi is cooked (check the package instructions for cooking time). Gnocchi will float to the top after cooking. Remove the bay leaves, stir the peas and parsley and check the seasonings. Serve with dry bread to suck the broth.

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