Sort ingredients
butlsu
QR Code
Listen
Pdf
Heat olive oil in a heavy pot or Dutch oven and brown beef chunks on all sides, then remove and set aside
In the same pot, sauté onions, carrots, and mushrooms for 4–5 minutes until softened
Add garlic and cook another 30 seconds
Stir in tomato paste and cook 1 minute
Pour in red wine, scraping up browned bits, and let simmer 2 minutes to reduce slightly
Add beef broth, thyme, rosemary, bay leaf, salt, and pepper, then return beef to the pot
Bring to a boil, then reduce to a low simmer
Cover and simmer 2–2½ hours, stirring occasionally, until beef is fork-tender and stew has thickened
Boil gnocchi in salted water until they float (2–3 minutes) and drain
Toss gnocchi with butter, salt, and pepper
Spoon hearty stew into bowls, add buttery gnocchi on top or on the side, and garnish with Parmesan and fresh parsley