Hearty Beef Stew with Gnocchi

Ingredients (18)

• ·lbs beef chuck
• ·tbsp olive oil
• ·whole onion
• ·cloves garlic cloves
• ·whole carrots
• ·cup mushrooms
• ·tbsp tomato paste
• ·cup red wine
• ·cups beef broth
• ·tsp dried thyme
• ·tsp dried rosemary
• ·leaf bay leaf
• ·tsp black pepper
• ·tsp salt
• ·package (16 oz) potato gnocchi
• ·tbsp butter
• ·fresh parsley
• ·Parmesan

1. 1

   Heat olive oil in a heavy pot or Dutch oven.

2. 2

   Add beef chunks and brown on all sides. Remove and set aside.

3. 3

   In the same pot, add onions, carrots, and mushrooms. Sauté 4–5 minutes until softened.

4. 4

   Add garlic and cook another 30 seconds.

5. 5

   Stir in tomato paste and cook 1 minute.

6. 6

   Pour in red wine, scraping up browned bits. Let it simmer 2 minutes to reduce slightly.

7. 7

   Add beef broth, thyme, rosemary, bay leaf, salt, and pepper. Return beef to the pot.

8. 8

   Bring to a boil, then reduce to a low simmer.

9. 9

   Cover and simmer 2–2½ hours, stirring occasionally, until beef is fork-tender and stew has thickened.

10. 10

    Boil gnocchi in salted water until they float (2–3 minutes). Drain and toss with butter, salt, and pepper.

11. 11

    Spoon hearty stew into bowls. Add buttery gnocchi on top or on the side. Garnish with Parmesan and fresh parsley.