Few things are as satisfying as a hearty beef stew. But this easy recipe will surprise you. It's all the things you love about beef stew, but with a surprising — and delicious— twist. Instead of the usual cubes of potatoes cooked in the stew, this one has potato gnocchi cooked into it. The gnocchi become tender and, best of all, they really soak up all the rich, savory flavors of the stew.
Use a shelf-stable package of gnocchi in this recipe. The packaging allows you to store it in your pantry at all times, which means that this stew is easy to toss together whenever you need a low-fuss, slow-cooker meal. This is going to be your go-to meal as soon as the weather turns chilly.
Slow Cooker Gnocchi Beef Stew
8
10 minutes
9 hours
9 hours and 10 minutes
2 tablespoons olive oil
2 ½ pounds beef chuck, cubed
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour
4 ½ cups beef broth, divided
1 ½ cup dry red wine, divided
1 onion, diced
2 garlic cloves, minced
½ teaspoon dried thyme
2 bay leaves
1 pound gnocchi
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the beef with salt and pepper, and dredge in the flour. Cook, turning occasionally, until browned on all sides, about 6 minutes.
Deglaze the hot pan with 1/2 cup wine and 1/2 cup beef stock
Transfer the meat to the slow cooker and add the broth, wine, onions, garlic, thyme and bay leaves.
Cover the slow cooker and cook on low for 8 hours.
Add the gnocchi to the slow cooker, cover again, and cook for 30 to 60 minutes more, until the gnocchi is tender.
Taste, then season as desired.
Serve hot.