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 love a good, hearty beef stew on a chilly evening, and this Potato Gnocchi Beef Stew is loaded with savory chunks of beef, baby carrots and tender potato gnocchi.
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
- Butter
- Beef roast
- Produce: onion, garlic, baby carrots, fresh parsley
- Flour
- Spices: thyme, bay leaves, cloves, red pepper flakes, salt and pepper
- Beef broth
- Tomato sauce
- Potato gnocchi
- Balsamic vinegar
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.
Ingredients
- 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
Instructions
- 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: 1Amount 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
Lillie
Great idea! I dislike potatoes in beef stew. What gnocchi do you recommend? Frozen? Pasta aisle?
Danelle
I use the gnocchi from the pasta aisle that is vacuum packed.
Rose
I don’t see where you add the meat back into the pot. It’s obvious you have to that but for a new cook it should be mentioned when.
Jason
Step 4 “return beef to pot”
Lindsay
Made this for the first time tonight… not one bite left from our table of 7… everyone said it was too delicious to put leftovers away… Danielle’s recipes are always top notch, but this beef stew with gnocchi blew our socks off!
Lindsay
Danelle not Danielle… very sorry about that, stinkin spell check 😉
Amy
Can this be cooked in a slow cooker or crock pot?
Danelle
I think so if you put the gnocchi in during the last 30-60 minutes.
Kassi
Would you put all ingredients in crockpot or should I not add like the olive oil and water or anything?
David
Can a red wine be added to increase depth? If so how much and at what step?
Danelle
Definitely. I’d add it early on, with the broth, so the alcohol cooks off. As far as how much, I honestly don’t cook a lot with wine, so that would be up to your tastes!
Cherece
Could this be made in an instant pot?
Danelle
I’m sure it could. I haven’t tried it, so I don’t know exactly how to convert the recipe.
Rose
I used my instant pot. Followed the directions entirely. I used sear for the meat, onions, and garlic. Then when it was time to cook I used the stew option. Came out delicious
Missy
I made this according to the recipe except I used only half the amount of meat it called for. It was delicious. We added a dollop of sour cream to each bowl when serving.
M.S.
For a slow cooker – how long? (on high or low?)
David
Danielle, excellent job responding to the reviews. The gnocchi, cloves and balsamic are excellent twists on an otherwise mundane recipe. Good job
Dannielle
I tried this recipe tonight using my instant pot. It was a success! I did sub venison in for the beef and halved the recipe for 1.
I followed directions up until simmering. At that time, I started the instant pot and set for 20 mins. I then did a fast release, and dded the gnocchi (from the pasta aisle), started the Instant pot again for 3 min. I then let pressure come down naturally. This recipe was delicious! I was like cloves?? But it added a special something and wasn’t overpowering.
Karla Sheeley
Thank you for Instant Pot directions. That’s my plan.
Shawn
I also used my instant pot using your directions above except I cooked for 25 minutes, natural release then added gnocchi and used the sauté function which will bring it to a boil. Boil for 3 minute stirring often. Turned out great!! You definitely need the bigger instant pot though! I had sauce spewing out along with the steam!
Anna
I’m making this now. Smells great. I do have a question though concerning leftovers. Will the gnocchis fall apart when I warm this up later in the week? Thanks si much fir this recipe. God bless!
Betty
when you say a pinch of cloves…. you’re referring to whole cloves?? I just fear not being able to pick them out and someone chomping down on them!
Amber
Seriously just came on here to ask the same thing- I’m trying to cook this recipe right now. You also posted a couple days before me ! Good luck? What did you do ?
Danelle
Ground cloves.
Shaw
How long would you put it in a crockpot for? High or low?