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 10 cups of liquid, 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.