Prep time: 20 mins | Cook time: 3 hrs | Total time: 3 hrs 20 mins | Yield: 6-8 SERVINGS
Summer is over, and it is beginning to get chilly. Now is the perfect time to make our favourite potato gnocchi beef stew. It is very comforting, rich, and hearty!
INGREDIENTS
3 lb. beef roast (such as chuck), cut into 1” cubes
1/4 c. butter
2 tbsp olive oil
2-3 cloves garlic, minced
1/2 c. diced onion
1/2 c. flour
2 tsp paprika
4 c. beef broth
1 c. warm water
1 (15 ounces) can tomato sauce
1/4 tsp dried thyme
Pinch of red pepper flakes
Pinch of cloves
1 lb. potato gnocchi
2-3 c. baby carrots
2 bay leaves
1 tbsp balsamic vinegar
1/4 c. fresh chopped parsley
Salt and pepper, to taste
HOW TO MAKE POTATO GNOCCHI BEEF STEW
Step 1: In a large Dutch oven, heat the oil over high heat. Sprinkle the beef with salt and pepper. Once the oil is hot, add the beef in batches to the pot and sear until both sides are brown. Transfer the beef to a plate. Set aside and keep the beef warm.
Step 2: To the pot, add the butter, onions, garlic, and red pepper flakes. Cook for about 3 to 5 minutes or until the onions have softened. Then, stir in the flour and paprika.
Step 3: Stir in the warm water, scraping the bottom of the pan to release any browned bits. Bring everything to a simmer until the mixture has thickened. Next, pour in the beef broth and add the tomato sauce, thyme, bay leaves, cloves, salt, and pepper. Stir well.
Step 4: Add the beef back to the pot. Put the lid on and continue to simmer for another 2 hours over low heat, stirring often. Now, add the carrots and simmer the stew for 30 to 45 minutes more or until the carrots are tender. About 5 to 10 minutes before serving, stir in the gnocchi.
Step 5: Stir in the balsamic vinegar and fresh parsley before serving. Enjoy!
NUTRITION FACTS:
YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 790 TOTAL FAT: 43g SATURATED FAT: 17g TRANS FAT: 0g UNSATURATED FAT: 21g CHOLESTEROL: 236mg SODIUM: 763mg CARBOHYDRATES: 39g FIBER: 4g SUGAR: 6g PROTEIN: 58g
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