Crock-tober Beef Gnocchi Stew

Crock-tober Beef Gnocchi Stew
Plated Raspberry Chipotle Pork Loin Slices with green beans


  • 2 lbs stew meat or chuck roast, cubed
  • 1/2 cup Blues Hog Beef Marinade
  • 1 Cup Water
  • 2 Tbsp Bold & beefy Seasoning
  • 1 Tbsp olive oil
  • 2 onions, chopped
  • 2-3 carrots, peeled and chopped
  • 2-3 stalk celery, diced
  • 4 cloves garlic, minced
  • 1Tsp dried thyme
  • 1 Tsp Sweet & Savory Seasoning
  • 2 Tbsp tomato paste
  • 1/2 cup red wine
  • 4 cups beef broth
  • 2 bay leaf
  • 1 Tsp Worcestershire sauce
  • 1 Tbsp cornstarch
  • 1 cup water
  • 1 lb potato gnocchi
  • 1/4 cup fresh parsley, finely chopped


  1. Start by mixing the marinade. In a bowl, stir together the dry Beef Marinade with water. Place beef in and let marinate for 30 mins to 1 hour.
  2. In a pan, heat up your olive oil and sear the beef on all sides. Should take approximately 6-7 minutes.
  3. Transfer beef over to the slow cooker. Add in the vegetables (onions, carrots, and celery) into the pot along with herbs and seasonings.
  4. Pour in beef broth, wine, tomato paste, and Worcestershire sauce. Drop in bay leaves and give the pot a good stir.
  5. Let cook for 4 hours on high or 8 hours on low.
  6. Prepare your gnocchi according to the directions on the package and add in just before serving. Tip: Do not cook the gnocchi in the pot with the soup because it will disintegrate. 
  7. Top your serving with freshly chopped parsley and enjoy.

1. Marinade mixture poured over pork loin. 2. Chopped pecans, diced apple, and raspberries in bowls.

1. Topping pork loin with raspberries in slow cooker. 2. Plated whole cooked pork loin.

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