Gnocchi Beef Stew (+VIDEO)
Gnocchi beef stew is loaded with carrots, potatoes, celery, carrots, and pillowy Italian gnocchi for a healthy and hearty dinner.
Table of Contents
Gnocchi beef stew
If you love beef recipes, check out Italian beef braciole, Instant Pot beef ragu, or grilled carne asada kabobs.
This is THE meal of the winter, this I am sure of. Gnocchi beef stew is loaded with tons of fresh vegetables! It’s hearty, healthy, and thick! The beef is perfectly tender and adds a whole lot of flavor to this dish!
You’ll love this dish!
- It can be ready in 30 minutes. You can easily make this beef stew in 30 minutes. You don’t necessarily have to simmer it, it can be eaten right away!
- It’s loaded with vegetables. I made this recipe very vegetable dense, meaning there are fewer beef chunks in the beef stew and way more vegetables. The beef is the show’s feature, but not the host. No worries, this dish is packed with a whole lot of flava!
- It has an Italian flair! Red wine, gnocchi, and fresh thyme give this beef stew a delicious Italian flair, it’s simply perfect!
And if all these reasons haven’t convinced you to make this dish tonight- this recipe makes plenty, so you can enjoy the leftovers! This dinner truly does have all the heartiness that you are looking for!
Gnocchi beef stew ingredients
- Beef chunks-I used smaller cubes of beef so they cooked quickly and were made tender from a quick simmer.
- Gnocchi- Gnocchi is DELICIOUS when it’s homemade! You can find gnocchi in most well stocked grocery stores in the pasta aisle.
- Vegetables- Potatoes, baby carrots, peas, celery, onion, and garlic all add a ton of flavor to this dish while also making it super hearty.
- Beef stock- You can use beef stock or beef Better Than Bouillion and water.
- Tomato paste- A few tablespoons of tomato paste adds a depth of delicious flavor to this beef stew.
- Flour- All purpose flour makes the gravy thicker and coats all the ingredients perfectly.
- Red wine- Dry red wine like Merlot or Pinot Noir are great selections for this recipe.
- Seasoning- A bay leaf, salt, cracked pepper, thyme, and red pepper flakes is all you need!
Chef’s tips
Make it in 30 minutes
You can easily make this dinner a 30 minute meal! Follow the steps to make this gnocchi beef stew, except serve it right away rather than simmering it for the additional 30 minutes.
The 30 minute simmer does allow the beef to get super tender, but it’s not a necessary step to enjoy this beef stew.
Make it your own
This beef stew is super customizable. Here are a few additional ingredients that would work well for this recipe:
- Paprika
- Parsley
- Basil
- Rosemary
- Oregano
- A dash of hot sauce
- Parmesan cheese
How to make gnocchi beef stew
- Brown the beef. Place a large pot or dutch oven over medium heat. Add the olive oil to the pan. Sprinkle salt and pepper over the beef, then place the beef in the pot and brown on each side for about 2-3 minutes until the beef is mostly cooked through. Remove the beef from the pan.
- Sautè the vegetables. Add the butter to the pan, then add the onion, garlic, celery, and carrots to the pot. Sautè the vegetables for 2-3 minutes until the onions are translucent. Add the flour to the vegetable mixture and stir to evenly coat them.
- Deglaze the pan. Add the dry red wine to the pan and give it a good stir. Allow the red wine to simmer for 2 minutes.
- Add the rest of the ingredients. Place the diced potatoes, tomato paste, beef stock, bay leaf, salt, pepper, and thyme. Simmer the beef stew for 30 minutes (or don’t and eat right away!). Mangia!
How to make gnocchi beef stew in the slow cooker
- Place a large pot over medium heat and add a splash of olive oil. Add the beef to the pot and sear on each side for 2 minutes. Remove the beef from the pot, then add the onion, garlic, celery, and carrots and sautè for 3-5 minutes. Add the flour and stir to combine. Deglaze the pot with red wine and cook for 2 minutes.
- Add the beef, sautèd vegetable mixture, diced potatoes, tomato paste, beef broth, bay leaf, salt, and pepper to a slow cooker and place it on low for 6 hours.
- About 15 minutes before serving, add the frozen peas to the slow cooker and bring a large pot of water to a boil. Add the gnocchi and cook according to package instructions. Strain the gnocchi, then add it to the slow cooker. Serve immediately.
How to store and reheat
In the fridge
Place the gnocchi beef stew in an airtight container and store in the fridge for up to 4 days.
To reheat
You can reheat this beef stew by placing it in a microwave safe bowl and microwaving it for 2 minutes, or you can place it in a small pot over medium heat and cook for about 10 minutes.
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Gnocchi Beef Stew
Equipment
- Dutch oven or heavy bottom pot
- Cutting Board
- Sharp knife
- Spatula
Ingredients
- 2 tbsp olive oil
- 1 lb beef chunks cut into 1/2" cubes
- 3 tbsp salted butter
- 1 white onion finely chopped
- 4 cloves of garlic finely chopped
- 1 1/2 cup baby carrots
- 1 stalk of celery chopped
- 1/3 cup all purpose flour
- 1/2 cup dry red wine
- 5 cups beef stock
- 1 cup potato diced
- 1 cup frozen peas
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 bay leaf
- 16 oz gnocchi
Instructions
- Sear the beef. Place a dutch oven over medium heat and add the olive oil. Once the pot is hot, add the beef and sear on each side for 2 minutes. Remove the beef from the pot and set it to the side.
- Sautè the vegetables. Add the butter to the pot and allow it to melt. Add the onion, garlic, carrots, and celery, and sautè for 2-3 minutes. Add the flour and stir to evenly coat the vegetables. Pour the red wine into the dutch oven and cook for 2 minutes. Stir to combine.
- Add the rest of the ingredients. Add the beef stock to the dutch oven and bring it to a boil. Add the diced potatoes, peas, thyme, salt, pepper, red pepper flakes, and bay leaf to the pot and simmer for 10 minutes or up to 1 hour.
- Add the gnocchi. In the last 5 minutes of cook time, add the gnocchi and boil them according to package instructions. Serve immediately. Mangia!
Video
Notes
- Place a large pot over medium heat and add a splash of olive oil. Add the beef to the pot and sear on each side for 2 minutes. Remove the beef from the pot, then add the onion, garlic, celery, and carrots and sautè for 3-5 minutes. Add the flour and stir to combine. Deglaze the pot with red wine and cook for 2 minutes.
- Add the beef, sautèd vegetable mixture, diced potatoes, tomato paste, beef broth, bay leaf, salt, and pepper to a slow cooker and place it on low for 6 hours.
- About 15 minutes before serving, add the frozen peas to the slow cooker and bring a large pot of water to a boil. Add the gnocchi and cook according to package instructions. Strain the gnocchi, then add it to the slow cooker. Serve immediately.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
