Potato Gnocchi Beef Stew

Warm up your chilly nights with a hearty potato gnocchi beef stew, the ultimate comfort food! This delicious recipe features tender beef, flavorful veggies, and soft potato gnocchi, perfect for sharing with family. Discover essential cooking tips and step-by-step instructions to create this cozy dish that will have everyone asking for seconds. Click through to explore the full recipe and start cooking this delightful stew today! Happy eating!

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Ingredients

1 lb beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

4 medium carrots, sliced

2 stalks celery, chopped

4 cups beef broth

2 cups diced tomatoes (canned)

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 lb store-bought potato gnocchi

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper. Add them to the pot, searing until browned on all sides (about 5-7 minutes). Remove the beef and set aside.

Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.

Build the Stew: Return the browned beef to the pot. Pour in the beef broth and diced tomatoes. Stir in thyme, rosemary, and season with additional salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.

Add the Gnocchi: After the beef has become tender, add the potato gnocchi to the stew. Cook for an additional 5 minutes or until the gnocchi float to the top, indicating they are cooked through. Stir in the frozen peas and cook for another 2 minutes.

Taste and Adjust: Before serving, taste the stew and adjust seasoning as necessary.

Prep Time: 15 min | Total Time: 2 hr 15 min | Servings: 6

- Presentation Tips: Serve the stew hot in deep bowls, garnished with freshly chopped parsley. Crusty bread on the side complements the dish beautifully for a complete meal.