Gnocchi Beef Stew

Soft potato gnocchi are featured in this hearty beef stew replacing the usual potatoes. The tomato based gravy is filled with fall apart beef, sweet carrots and tender time-saving gnocchi (no potatoes to peel!)

Ingredients:

1 tbsp olive oil

2 tbsps butter

1 lb stewing beef, cut in cubes

1/4 cup diced onion

2 tsps minced garlic

pinch red pepper flakes

1/2 cup flour

2 tsps smoked paprika

1 cup water

4 cups beef broth

10 oz tomato sauce

1/2 tsp dry thyme

2 bay leaves

1 tsp worcestershire sauce

pinch of cloves or allspice

salt and pepper to taste

3 medium carrots

2 kale leaves, massaged and chopped

1 lb shelf stable gnocchi

1 tbsp red balsamic vinegar

2 tbsps fresh chopped basil

Heat oil in a Dutch oven to medium high. Salt and pepper the beef, brown in hot oil then remove to a plate. To the same pot add the butter, onion, garlic and red pepper flakes and cook until the diced onion is translucent, 3-4 minutes. Add flour and paprika, then whisk in the water and simmer to thicken.

Stir in the broth, tomato sauce, thyme, bay leaves, cloves, worcestershire sauce, salt and pepper. Return the beef to the pot and simmer on low for 2 hours.

Next add the carrots and simmer another 30-45 minutes or until carrots are tender. Add gnocchi and kale and cook 5-10 minutes.

Just before serving remove the bay leaves and add the red balsamic vinegar and fresh chopped basil.

Serves 4

Prep and cooking time: about 3 hours (mostly simmering time)

Adapted from: letsdishrecipes.com

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