Beef and Gnocchi Soup
A perfect cozy weekend soup — this brothy vegetable soup contains shredded chuck roast and potato gnocchi for a hearty meal.
Servings: 6 people
Ingredients
- 3 lbs chuck roast
- 1 lb potato gnocchi
- 3 carrots chopped
- 3 celery sticks chopped
- 1 yellow onion chopped
- 5 cups beef stock *i just used beef bouillon powder and water
- 5 cups water
- 1 tbs tomato paste
- Fresh herbs I used: basil, rosemary, thyme and parsley
- 1 parmesan rind
- Salt and pepper
Instructions
- Season chuck with salt and pepper and let it come to room temperature.
- Meanwhile, chop up all of your vegetables and add to a big bowl along with herbs.
- Add olive oil to a dutch oven and brown the meat on all sides. Once browned, add the 9 cups of beef broth, all of the vegetables and herbs, the parmesan rind and the tomato paste. Bring to a boil then cover and let simmer for ~3-4 hours or until the meat is tender enough to shred.
- Remove meat to shred and bring the soup back up to a boil. Once boiling add the gnocchi (they only take a couple of minutes to cook).
- Once gnocchi is cooked add shredded meat back to the pot.