Beef and Mushroom Soup with Gnocchi

Ingredients

4 tablespoons SOOC Mushroom and Sage Olive Oil
3-4 pounds boneless beef stew meat, cut into chunks
1 large onion, chopped
2 carrots, peeled and chopped
2-3 stalks celery, chopped
2 tablespoons garlic, minced
1 cup red wine
3 tablespoons tomato paste
8 cups beef broth
1 tablespoon soy sauce
1 pound gnocchi
2 cups frozen peas
1 tablespoon SOOC Tuscan Dip spice
SOOC Fleur de Sel
Pepper to taste

Directions

In a large pot, add 2 tablespoons SOOC Mushroom and Sage Olive Oil. Cook beef until brown; about 10-15 minutes.

Transfer beef into a crockpot (or use the same pot) and add remainder of SOOC Mushroom and Sage Olive Oil, onions, carrots, celery, tomato paste, soy sauce, wine, and broth. Add in SOOC Tuscan Dip Spice and stir together. Cook on medium to high heat for one hour.

Add the mushrooms and cook for another hour. Add gnocchi and peas. Cook fully before serving.