Wagyu Beef and Gnocchi Soup

INGREDIENTS:

• 1 lb. Marble Ridge Chuck Eye
• 1 tablespoons olive oil, plus more as needed.
• 1 onions, chopped
• 1 carrots, peeled and chopped
• 1 stalk celery, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 tablespoons tomato paste
• 1/4 cup red wine
• 2 cups beef broth
• 1 bay leaf
• 1/2 teaspoon Worcestershire sauce
• 1/2 tablespoon cornstarch
• 1/2 cup water
• 1/2 lb potato gnocchi
• 1/8 cup fresh parsley, finely chopped
• Kosher salt and freshly ground pepper, to taste

INSTRUCTIONS:

1. Remove meat from packaging, cube, and season with salt and pepper.
2. At the bottom of a large pot, heat olive oil and start browning the beef chunks. Let cook for 10 minutes, flipping to sear all sides. Remove from the pot and set aside.
3. Place vegetables, onions, carrots, and celery into the pot with additional olive oil (if needed) for 6-8 minutes or until soft.
4. Add garlic, thyme, paprika, and tomato paste and let cook for an additional minute. 
5. Stir in wine and beef broth. Return beef to pot with a bay leaf and Worcestershire sauce. Cover and reduce heat to medium-low. Let simmer, stirring occasionally for around 1 ½  to 2 hours.
6. Once vegetables and beef are nice and tender, combine the cornstarch with 1 cup of water in a small bowl. Slowly add mixture to the pot while stirring. 
7. Add gnocchi in and cook for approximately 3-5 minutes. Gnocchi is fully cooked when it floats to the top.
8. Stir in parsley and season to taste.