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Beef and Gnocchi Soup By savingdessert.com
A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 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
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 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.
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