Beef Gnocchi Stew | Crockpot Recipe
2 lbs stew meat or chuck roast, cubed (We choose Marble Ride Farms wagyu!)
- 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
1 tsp 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
In a bowl, stir together the dry Beef Marinade with water. Place beef in and let marinate for 30 mins to 1 hour (or overnight in the refrigerator for stronger flavor).
In a pan, heat your olive oil and sear the beef chunks on all sides. This should take approximately 6-7 minutes.
Transfer beef over to the slow cooker. Add in the vegetables (onions, carrots, and celery) into the pot. Pour in beef broth, wine, tomato paste, and Worcestershire sauce. Add in the herbs and seasonings. Give the pot a good stir.
- Let cook for 4 hours on high or 8 hours on low.
When the soup is nearly done, prepare your gnocchi according to the directions on the package and add into the soup just before serving. Do not cook the gnocchi in the pot with the soup because the potato formation is too weak and will disintegrate.
Serve with freshly chopped parsley and enjoy.