Potato Gnocchi Beef Stew

Ingredients

For the Beef Stew:

1 lb (450g) beef stew meat (chuck roast or sirloin), cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 large carrots, peeled and chopped
2 celery stalks, chopped
2 medium potatoes, peeled and diced
1 cup frozen peas
4 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Salt and pepper to taste

For the Potato Gnocchi:

1 lb (450g) potato gnocchi (store-bought or homemade)

For Garnishing:

Fresh parsley, chopped (optional)
Grated Parmesan cheese (optional)

Instructions

For the Beef Stew:

Brown the Beef: Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding the pot. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set it aside.

Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften. Add the minced garlic and cook for another 1 minute until fragrant.

Add Tomato Paste and Wine: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. If using, add the red wine to deglaze the pot, scraping up any brown bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.

Simmer the Stew: Return the browned beef to the pot, then add the beef broth, dried thyme, rosemary, bay leaves, and season with salt and pepper. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

For the Potato Gnocchi:

Cook the Gnocchi: While the stew is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions. Once they float to the surface (usually after 2-3 minutes), remove them with a slotted spoon and set them aside.

Finishing the Stew:

Add Gnocchi and Peas: Once the beef is tender, stir in the cooked gnocchi and frozen peas. Simmer for an additional 5-7 minutes, until the gnocchi is heated through and the peas are tender. Taste and adjust seasoning with salt and pepper as needed.

Serve: Ladle the stew into bowls. Garnish with fresh parsley and grated Parmesan cheese if desired.