Potato Gnocchi Beef Stew

Potato Gnocchi Beef Stew

from letsdishrecipes.com
200 min
6 servings

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Before serving, stir in balsamic vinegar and fresh parsley.