POTATO GNOCCHI BEEF STEW — Potato gnocchi replaces the traditional potatoes in this rich and hearty beef stew. The perfect, comforting meal on a cold day.
I’m a huge fan of potatoes in my beef stew, but I’m also a big fan of pasta, and the potato gnocchi were a perfectly satisfying substitution, if you ask me.
Plus, I didn’t have to dice potatoes for this stew, and I love anything that says me prep time in the kitchen. The only thing I had to chop up for this dish was the beef, plus a little fresh parsley for garnish.
Of course, this is the kind of meal that’s open to all kinds of adaptations. You could certainly use both potatoes and gnocchi. I mean, who is going to complain about that?!
I also didn’t include traditional veggies like peas (because we have some pea haters around here), but you could certainly add them. Along with corn, mushrooms, or whatever else you love in your beef stew.
You’ll notice a secret ingredient in this recipe–just a pinch of cloves. It’s not enough to make your stew taste like cloves, but it’s enough to make people wonder (in a good way), “Hmmmm? What is that?”
A dash of balsamic vinegar stirred in at the end of cooking also adds even more of that interesting flavor that leaves everyone wondering what your stew making secrets are.
Along with garlic, onions, thyme, bay leaves, paprika and some red peppers flakes for a bit of kick, this stew has an amazing depth of flavor that makes it extra special.
You do need to let them simmer for a few hours on the stove top to get the beef nice and tender. So this is perfect for making on a cold, lazy weekend indoors.
You could also add everything to a slow cooker, and stir the gnocchi in about 20 minutes before serving. Either way, you’re going to love this Potato Gnocchi Beef Stew!
Be sure to save this Potato Gnocchi Beef Stew recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Potato Gnocchi Beef Stew
- Olive oil
- Beef roast
- Produce: onion, garlic, baby carrots, fresh parsley
- Spices: thyme, bay leaves, cloves, red pepper flakes, salt and pepper
- Beef broth
- Tomato sauce
- Potato gnocchi
- Balsamic vinegar
- 2 tablespoons olive oil
- 1/4 cup butter
- 3 pound beef roast (such as chuck), cut into 1 inch cubes
- 1/2 cup diced onion
- 2-3 cloves garlic, minced
- Pinch of red pepper flakes
- 1/2 cup flour
- 2 teaspoons paprika
- 1 cup warm water
- 4 cups beef broth
- 1 (15 oz.) can tomato sauce
- 1/4 teaspoon dried thyme
- 2 bay leaves
- Pinch of cloves
- Salt and pepper, to taste
- 2-3 cups baby carrots
- 1 pound potato gnocchi
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh chopped parsley
- Heat the oil in a large Dutch oven over high heat. Season the beef with salt and pepper. Working in batches, brown the beef in the oil. Remove to a plate and keep warm.
- Add the butter to the pot, along with the onions, garlic and red pepper flakes. Cook until onions are tender, 3-5 minutes. Stir in the flour and paprika.
- Whisk in warm water, stirring in any browned bits from the bottom of the pan. Bring to a simmer until thickened. Stir in the beef broth, tomato sauce, thyme, bay leaves, cloves and salt and pepper, to taste.
- Return beef to pot. Cover and simmer over low heat for about 2 hours, stirring occasionally. Add the carrots to the stew and simmer an additional 30-45 minutes, or until carrots are tender. Stir in the gnocchi 5-10 minutes before serving.
- Before serving, stir in balsamic vinegar and fresh parsley.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 790Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 236mgSodium: 763mgCarbohydrates: 39gFiber: 4gSugar: 6gProtein: 58g
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Who Dished It Up First: Adapted from Ciao Florentina