Gnocchi and Beef Stew

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By Emily Richards

Here’s a thick, comforting stew.

Gnocchi and Beef Stew

Ingredients:

• 1 1⁄4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5 cm) cubes
• 2 Tbsp (30 mL) all-purpose flour
• 2 tsp (10 mL) dried Italian seasoning
• 1 tsp (5 mL) each salt and black pepper, divided
• 1 Tbsp (15 mL) canola oil
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 1⁄2 cups (625 mL) ready-to-use beef broth
• 2 Tbsp (30 mL) tomato paste
• 2 bay leaves
• 1 lb (500 g) fresh potato gnocchi

Directions:

1. Toss steak with flour, Italian seasoning and half each of the salt and pepper.
2. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate.
3. Reduce heat to medium and sauté carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil.
4. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.

Serves 4 to 6.

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