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.
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.