This gnocchi beef stew is a delicious twist on classic beef stew but, in place of potatoes, we’re using gnocchi for a deliciously different texture.
All the other usual suspects are involved: beef, onion, garlic, carrots, and so on. The soft, pillowy potato gnocchi has a dumpling-like texture, perhaps the reason it works so well in a beef stew recipe.
It’s a lovely recipe for a chilly day when you’re feeling cold and just crave something nourishing, warm and filling! And it’s worth making a double batch because you can freeze the leftovers in portions and then you will always have something delicious to enjoy when it’s cold outside again.
Grab a package of potato gnocchi from the grocery store. You will be adding the gnocchi near the end of the cooking time because it doesn’t take long to cook through.
As for the beef, chuck beef works well or anything labeled “stewing beef” that isn’t too lean. I find a lot of too-lean stewing beef on the shelves these days but it’s best to choose something with a decent amount of fat (fat = flavor!) if you can spot something.
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Possible Variations
Feel free to tweak the recipe however you wish, perhaps adding more veggies (peas, mushrooms, pearl onions and so on) or spicing it up with extra red pepper flakes, or whatever else you have a hankering for.
Add a little molasses for sweetness and richness, or swap the parsley for thyme. You can also swap the onion for pearl onions. I love pearl onions but it isn’t always easy to find them!
You can swap the baby carrots for peeled, chopped carrots, use homemade tomato sauce (or passata) instead of canned, or add more red pepper flakes for a spicier finish.
Serve this stew with crusty bread so you can mop up every last bit of those deliciously rich juices!
How Long Does It Cook?
This isn’t one of those 30-minute stews. Oh no, this one takes a couple of hours. Trust me, it’s worth it because your beef will get beautifully tender and all the flavors in the stew will meld and soften. So plan ahead if you want this for dinner tonight – get it cooking now!
How to Store Beef and Gnocchi Stew
Let the stew cool completely and then store it in an airtight container in the fridge. Eat within 4 days. Alternatively you can freeze it for up to 3 months and thaw overnight. Reheat it in a pan on the stove or in the microwave.
If you enjoy gnocchi beef stew, you might also like to try beef stew and dumplings, Irish lamb stew with bacon, Hungarian venison goulash stew or Belgian style beef stew.
PrintGnocchi Beef Stew
This is a wonderfully rich, robust and bold-flavored stew with beef and vegetables. Gnocchi takes the place of potatoes and that means a different texture and flavor, as well as not having to peel and chop potatoes – so it’s a win/win! Put this Italian spin on your next beef stew and you’ll definitely have no leftovers.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 1x
- Category: Stew
- Method: Stove
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- ½ cup (120g) all-purpose flour (plain flour)
- ¼ cup (50g) butter
- 2 teaspoons ground paprika
- Handful of baby carrots
- 1 pound (450g) potato gnocchi
- 1 medium onion, diced
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- 3 pounds (1½ kg) beef roast such as chuck, cut into 1-inch (2½ cm) cubes
- 1 tablespoon balsamic vinegar
- 1 cup (250ml) warm water
- 4 cups (2 pints) beef broth
- 15 ounces (420g) canned tomato sauce
- ¼ teaspoon dried thyme
- 2 bay leaves
- Pinch of ground cloves (optional)
- Salt and black pepper, to taste
- Handful of chopped fresh parsley
Instructions
- Heat the oil in a large pot over a high heat.
- Season the beef with salt and black pepper.
- Brown the beef in the hot oil, in batches. Transfer it into a dish.
- Now add the butter to the same pot with the garlic, onions and red pepper flakes, and cook for a few minutes until the onions are tender.
- Stir in the paprika and the flour.
- Next you can whisk in the water, using a wooden spoon to scrape up any browned, stuck-on bits from the bottom of your pan.
- Bring the mixture to a simmer until it’s thickened and then add the broth, tomato sauce, cloves, bay leaves, thyme, salt, and black pepper.
- Put the beef back in the pot.
- Cover and simmer for 2 hours over a low heat, stirring every 20 minutes.
- Add the baby carrots and simmer for another half hour or until the carrots are tender.
- Stir in the gnocchi 5 to 10 minutes before the end of the cooking time.
- Stir in some balsamic vinegar and fresh parsley, and serve hot.
Keywords: beef, stew, gnocchi, Italian
