Potato Gnocchi Beef Stew

Ingredients:

For the Beef Stew:

1 lb Beef stew meat (chuck roast or similar)

2 tbsp Olive oil

1 Onion, diced

2 Carrots, peeled and sliced

2 Celery stalks, chopped

4 cloves Garlic, minced

4 cups Beef broth

1 cup Red wine (optional)

2 Bay leaves

1 tsp Thyme

Salt and pepper to taste

2 tbsp Tomato paste

1 tbsp Worcestershire sauce

1 tbsp Flour (for thickening)

1 cup Frozen peas (optional)

For the Potato Gnocchi:

1 lb Potato gnocchi (store-bought or homemade)

1 tbsp Butter

1 tbsp Olive oil

Instructions:

Prepare the Beef Stew:

Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.

Season the beef stew meat with salt and pepper, then brown it in batches, ensuring it’s seared on all sides. Remove the beef and set it aside.

In the same pot, add diced onions, carrots, celery, and garlic. Cook for 5-7 minutes until softened.

Stir in the tomato paste and cook for 1 minute.

Add the red wine (if using), scraping up any browned bits on the bottom of the pot. Let the wine cook off for about 2 minutes.

Return the beef to the pot, then add the beef broth, Worcestershire sauce, bay leaves, thyme, and any additional salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours until the beef is tender.

Cook the Potato Gnocchi:

Bring a pot of salted water to a boil. Cook the potato gnocchi according to package directions (usually when they float to the top, they’re done).

Drain the gnocchi and set them aside.

Finish the Stew:

After the beef is tender, add in the cooked gnocchi and frozen peas (if using). Stir and cook for an additional 5-10 minutes until heated through.

Taste and adjust seasoning with salt and pepper as needed.

Serve & Enjoy:

Serve the stew hot, garnished with fresh parsley or thyme if desired. Enjoy a hearty bowl of comfort!