Crockpot Beef Stew with Gnocchi

Ingredients

• 2 tbsp olive oil
• 1 1/2 lbs beef chuck roast, cut into 1 to 2-inch cubes
• Salt and pepper
• 1 cup diced yellow onion
• 1 1/2 tsp minced garlic
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/3 cup red wine
• 1 1/4 cups beef stock
• 1 1/2 cups baby carrots, halved lengthwise
• 1 cup sliced celery
• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
• 1 1/2 tbsp tomato paste
• 3/4 tsp dried parsley
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 tsp Worcestershire sauce
• 3/4 tsp granulated sugar
• 1 (16-oz) package gnocchi

Sear the Beef

Cut the beef chuck roast into bite-sized cubes and season them with salt and pepper. Heat the olive oil in a large pot over high heat.

Add the beef to the pot in a single layer and sear for ~2 minutes per side, until a brown crust forms. Work in batches to avoid overcrowding the pan. Once seared, transfer the beef to a bowl and set it aside.

Build the Gravy Base

In the same pot, add the diced onions and cook for ~4-6 minutes, scraping up any browned bits from the bottom of the pan. Stir in the garlic and cook for another 30 seconds.

Add the butter to the pot. Once it has melted, whisk in the flour and cook for ~1 minute. Pour in the red wine, whisking constantly until the mixture thickens. Gradually whisk in the beef stock and simmer until the gravy has thickened, ~2-3 minutes.

Slow Cook the Stew

Transfer the gravy to a 6-quart slow cooker. Add the carrots, celery, diced tomatoes, tomato paste, parsley, thyme, bay leaf, Worcestershire sauce, and sugar. Stir in the seared beef and any accumulated juices.

Cover and cook on low for ~8-10 hours or on high for ~6-7 hours.

Cook the Gnocchi and Serve

About 20 minutes before serving, cook the gnocchi according to the package directions. Drain the gnocchi and stir a few spoonfuls into each individual bowl of stew before serving.

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Crockpot Beef Stew with Gnocchi

The key to this stew is browning the beef chuck roast before it goes into the slow cooker – this step creates a deeply caramelized crust that dissolves during the long cook time, adding a rich, savory flavor to the gravy that you can’t get otherwise.

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

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Ingredients

• 2 tbsp olive oil
• 1 1/2 lbs beef chuck roast cut into 1 to 2-inch cubes
• Salt and pepper
• 1 cup diced yellow onion
• 1 1/2 tsp minced garlic
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/3 cup red wine
• 1 1/4 cups beef stock
• 1 1/2 cups baby carrots halved lengthwise
• 1 cup sliced celery
• 1 can fire-roasted diced tomatoes 14.5-oz, undrained
• 1 1/2 tbsp tomato paste
• 3/4 tsp dried parsley
• 1/2 tsp dried thyme
• 1 bay leaf
• 2 tsp Worcestershire sauce
• 3/4 tsp granulated sugar
• 1 package gnocchi 16-oz

Method

• Season beef cubes with salt and pepper.
• Heat oil in large pot over high heat and sear beef 2 minutes per side until browned. Remove to bowl.
• Cook onions in same pot 4-6 minutes, scraping up browned bits. Add garlic, cook 30 seconds.
• Melt butter, whisk in flour and cook 1 minute. Add wine, whisk until thickened. Gradually whisk in beef stock and simmer 2-3 minutes.
• Transfer gravy to slow cooker. Add carrots, celery, tomatoes, tomato paste, herbs, Worcestershire, sugar and seared beef with juices.
• Cook on low 8-10 hours OR on high for 5-6 hours.
• Cook gnocchi according to package directions 20 minutes before serving.
• Add cooked gnocchi to individual bowls of stew.

Notes

For best results, avoid overcrowding when searing beef. Work in batches if needed.