Gnocchi Beef Stew
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This gnocchi beef stew swaps potato chunks for potato gnocchi in a rich beef and tomato broth. The beef simmers until tender before the gnocchi go in near the end.
It’s a warming dinner for a cold day, with carrots, onion and garlic in the sauce. I like pearl onions in stews too, although they aren’t always easy to find.
Gnocchi Beef Stew at a Glance
Prep: 20 minutes
Cook: About 3 hours
Total: About 3 hours 20 minutes
Servings: 6
Main ingredients: Beef chuck, gnocchi, carrots and tomato sauce
Method: Brown, gently simmer and add gnocchi at the end
Why You’ll Love It
- Gnocchi instead of potato chunks: They give the stew a different texture.
- Tender chuck: Long, gentle cooking softens the beef.
- Rich broth: Tomato sauce, paprika and a little balsamic vinegar flavor the stew.
- Make-ahead option: Keep the gnocchi separate if freezing a batch.
Gnocchi Beef Stew Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Beef chuck: Choose stewing beef with some connective tissue and cut it into even cubes.
- Potato gnocchi: Add near the end and follow the package cooking guidance. They don’t need the full beef cooking time.
- Flour: Half a cup is about 60g. Stir it into the butter and aromatics before adding liquid.
- Carrots: Baby carrots are convenient; peeled carrot chunks can replace them.
- Broth and tomato sauce: These form the cooking liquid. Use plain tomato sauce or passata.
- Paprika and thyme: They season the broth. Cloves are an optional extra.
- Mushrooms: These are optional and are shown in the photo as a variation.
How to Make Gnocchi Beef Stew
The full instructions with weights and measurements are in the recipe card below.
- Brown: Sear the beef in batches and transfer to a dish.
- Build the sauce: Cook onion and garlic in butter, add flour and paprika, then stir in the liquids.
- Simmer: Return the beef and cook gently before adding carrots.
- Finish: Add gnocchi once the beef and carrots are tender, then stir in vinegar and parsley.
Equipment
- Heavy pot with a lid: Choose enough room for the beef, broth and gnocchi.
- Chef’s knife: Cut the beef and vegetables evenly.
- Cutting board: Separate raw meat preparation from ready-to-eat ingredients.
- Measuring cups and spoons: Measure flour, broth and seasonings.
Tips for the Best Gnocchi Beef Stew
- Brown in batches: Crowding the pot makes it harder to brown the meat.
- Lower the heat for aromatics: Garlic can burn in the very hot pan used for beef.
- Check the liquid: Stir during simmering and add a little water if the stew gets too thick.
- Wait for tender beef: Don’t add gnocchi while the beef still needs a long simmer.
- Remove the bay leaves: Take them out before serving.
Substitutions and Variations
- Other carrots: Replace baby carrots with peeled chunks cut to a similar size.
- Pearl onions: These can replace the diced onion for a different texture.
- More heat: Increase red pepper flakes gradually.
- Gluten-free: Use gluten-free gnocchi, a suitable flour substitute and gluten-free broth.
- Dairy-free: Replace the butter with a suitable cooking fat and check the gnocchi.
Serving Suggestions
Serve in bowls with crusty bread if you want it. The gnocchi already provide the starchy part of the meal, so a green salad is another easy accompaniment.
How to Store Gnocchi Beef Stew
- Refrigerate: Refrigerate promptly in shallow covered containers; eat within 3 to 4 days.
- Freeze: Freeze for up to 3 months for best quality. Gnocchi may soften, so freeze the stew without them if planning ahead.
- Reheat: Thaw in the refrigerator and reheat to 165°F (74°C). Add fresh gnocchi during reheating if they were kept out.
Gnocchi Beef Stew FAQs
You can add them directly near the end if the stew has enough liquid. Follow the package guidance and check that they are tender.
They may have simmered too long. Add only when the beef and carrots are ready, then cook for the package time.
Yes. For the best gnocchi texture, freeze the beef stew without gnocchi and add them when reheating.
It needs more gentle cooking, or the cut may be too lean. Keep enough liquid in the pot and continue until fork-tender.
Gnocchi Beef Stew
Ingredients
- 2 tablespoons olive oil
- ½ cup all-purpose flour (plain flour) (about 60g)
- ¼ cup butter (about 55g)
- 2 teaspoons ground paprika
- 1 cup baby carrots (about 125g, starting amount)
- 1 pound potato gnocchi (450g )
- 1 medium onion, diced
- 3 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- 3 pounds beef chuck or other stewing beef (about 1.35kg, cut into 1-inch (2.5cm) cubes)
- 1 tablespoon balsamic vinegar
- 1 cup warm water (240ml)
- 4 cups beef broth (about 950ml)
- 15 ounces canned tomato sauce (420g )
- ¼ teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
- ¼ cup fresh parsley (chopped)
- ⅛ teaspoon ground cloves
- 1 cup mushrooms (sliced, about 75g)
Method
- 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.
- Reduce the heat to medium. Add the butter, garlic, onion and red pepper flakes and cook, stirring, until the onion is tender.
- Stir in the paprika and flour and cook briefly, stirring, before adding liquid.
- 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 over low heat for about 2 hours, stirring every 20 minutes and checking that enough liquid remains.
- Add the baby carrots and mushrooms if using and simmer for about 30 minutes or until the beef is fork-tender and the carrots are tender. Add a little water if the stew gets too thick.
- Add the gnocchi near the end and cook according to the package guidance, usually a few minutes, until tender. Don’t leave them simmering for the full stew cooking time.
- Remove the bay leaves. Stir in the balsamic vinegar and parsley, taste for seasoning and serve hot.
Notes
More Recipes to Try
- Slow cooker beef stew and dumplings is another dumpling-style dinner.
- Irish lamb stew offers a different meat and broth.
Tender beef and potato gnocchi make this stew a satisfying change from the usual potato-chunk version. Give the beef its long simmer and save the gnocchi for the final few minutes.
