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gnocchi beef stew
Victoria Haneveer

Gnocchi 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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
 

  • 2 tablespoons olive oil
  • ½ cup all-purpose flour (plain flour) (120g )
  • ¼ cup butter (50g )
  • 2 teaspoons ground paprika
  • Handful of baby carrots
  • 1 pound potato gnocchi (450g )
  • 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 warm water (250ml )
  • 4 cups beef broth (2 pints )
  • 15 ounces canned tomato sauce (420g )
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • Pinch of ground cloves (optional)
  • Salt and black pepper, to taste
  • Handful of chopped fresh parsley

Method
 

  1. Heat the oil in a large pot over a high heat.
  2. Season the beef with salt and black pepper.
  3. Brown the beef in the hot oil, in batches. Transfer it into a dish.
  4. 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.
  5. Stir in the paprika and the flour.
  6. 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.
  7. 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.
  8. Put the beef back in the pot.
  9. Cover and simmer for 2 hours over a low heat, stirring every 20 minutes.
  10. Add the baby carrots and simmer for another half hour or until the carrots are tender.
  11. Stir in the gnocchi 5 to 10 minutes before the end of the cooking time.
  12. Stir in some balsamic vinegar and fresh parsley, and serve hot.