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.
Servings: 6 -8 servings
Calories: 790kcal
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.
Video
Nutrition
Serving: 1g | Calories: 790kcal | Carbohydrates: 39g | Protein: 58g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Cholesterol: 236mg | Sodium: 763mg | Fiber: 4g | Sugar: 6g