All-in-one meals — where one recipe takes care of your protein, starches and veggies — are a true gift to busy cooks. This is one of those perfect recipes. Tender chunks of beef are slow-cooked in broth with lots of vegetables. Just before serving, plump gnocchi are added, which makes the soup even more satisfying.
This recipe makes enough for leftovers. It’s a good idea to store the gnocchi and soup separately, though, which prevents them from soaking up all of the soup’s liquid. You can heat them separately or combine them in a saucepan and heat over medium heat to serve.
Slow Cooker Chunky Beef and Gnocchi Soup
8
10 minutes
8 hours and 6 mintues
8 hours and 16 minutes
2 tablespoons olive oil
2 ½ pounds beef chuck, cubed
½ cup all-purpose flour
2 carrots, peeled and sliced
4 celery stalks, sliced
1 onion, diced
2 garlic cloves, minced
4 cups beef broth
1 14½ ounce can diced tomatoes, with their juice
2 tablespoons tomato paste
1 teaspoon dried parsley
1 bay leaf
1 tablespoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
1 16-ounce package miniature potato gnocchi
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the beef with salt and pepper and dredge in the flour. Cook, turning occasionally, until browned on all sides, about 6 minutes.
Transfer the meat to the slow cooker and add the carrots, celery, onion, garlic, broth, gravy, diced tomatoes, tomato paste, parsley, bay leaf and Worcestershire sauce.
Cover and cook on low for 8 hours or on high for 4 hours. Taste and add salt and pepper as desired.
Just before serving, cook the gnocchi according to the package directions.
Place the gnocchi in bowls just before serving to prevent them from becoming mushy, then ladle the soup over them.