Beef and Gnocchi Soup

Name: Beef and Gnocchi Soup
Prep time: 40 min
Cook time: 2 h 10 min
Total time: 2 h 50 min
Cuisine: American, Italian
Ingredients: 3 pound boneless beef chuck roast (trimmed of fat); salt and pepper; 2 tablespoons vegetable oil (divided); 2 onions (chopped); 2 carrots (peeled and chopped); 1 stalk celery (sliced); 6 cloves garlic (minced); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried); 2 teaspoons paprika (hot, sweet or smoky (I used Hot Hungarian)); 2 tablespoons tomato paste; ½ cup red wine (like Cabernet Sauvignon); 4 cups beef broth (low-sodium); 1 teaspoon soy sauce; ¼ teaspoon crushed red pepper flakes; 1 bay leaf; 1 tablespoon cornstarch; 1 cup water; 1 pound potato gnocchi (or peeled diced potatoes); 1 cup frozen peas; ¼ cup fresh parsley leaves (minced)