INGREDIENTS
3 pounds boneless beef chuck roast, trimmed of fat
2 tablespoons vegetable oil, divided
2 onions, chopped
2 carrots, peeled and chopped
1 stalk celery, sliced
5 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons smoked paprika
2 tablespoons tomato paste
1/4 cup red wine (like Cabernet Sauvignon)
4 cups beef broth
1 teaspoon soy sauce
Pinch of red pepper flakes (optional)
1 bay leaf
1 tablespoon cornstarch
1 cup water
1 pound potato gnocchi (or peeled diced potatoes)
1 cup frozen peas
1/4 cup fresh parsley leaves, minced
Salt & pepper to taste
PREPARATION
Prepare the roast by patting it dry and trimming the fat. Then, cut into 1-inch pieces and season with salt and pepper.
Heat 1 tablespoon vegetable oil in a large Dutch oven (or a large soup pot) until shimmering (1-2 minutes). Add half of the beef and brown on all sides. Transfer to a bowl using tongs and set aside. Brown the remaining beef cubes and move to the bowl along with any beef juices.
In the same pot, add remaining tablespoon of oil. Stir in onions, carrots, and celery, cooking until softened (about 8 minutes).
Add garlic, thyme leaves, paprika, and tomato paste to the vegetables. Sauté for about 30 seconds or until the garlic is fragrant. Stir in wine and deglaze the bottom of the pot to remove any browned bits.
Next, add the browned beef to the pot along with the beef broth. Stir the bay leaf to the soup, cover, and reduce the heat to medium/medium-low. Simmer for 1.5-2 hours, stirring occasionally, until beef & veggies are tender.
In a small bowl, combine cornstarch and water until dissolved. Slowly stir the mixture into the soup, followed by soy sauce, red pepper flakes, and gnocchi. Cook until gnocchi is done (3-5 minutes, depending on package directions).
Remove the bay leaf and stir in peas and minced parsley. Serve up hot with your favorite bread!
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