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Gnocchi beef stew is topped with freshly cracked pepper and a sprig of thyme.

Gnocchi Beef Stew

Sea Salt Savorings
Gnocchi beef stew is loaded with carrots, potatoes, celery, carrots, and pillowy Italian gnocchi for a healthy and hearty dinner.
5 from 16 votes
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Prep Time 5 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 342 kcal

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

For slow cooker:
  1. 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.
  2. 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.
  3. 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

Calories: 342kcalCarbohydrates: 37gProtein: 20gFat: 11gSaturated Fat: 4gCholesterol: 46mgSodium: 872mgPotassium: 713mgFiber: 4gSugar: 4gVitamin A: 3640IUVitamin C: 16mgCalcium: 57mgIron: 5mg

Nutrition values are estimates, for exact values consult a nutritionist.

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