Rosemary-beef Burgundy Stew with Gnocchi

Name: Rosemary-beef Burgundy Stew with Gnocchi
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 tbsp olive oil; 1.5 lb boneless beef chuck roast, trimmed and cut into 3/4 inch cubes; Salt; Black pepper; 3 medium carrots; 3 cloves garlic; 3 tbsp tomato paste; 3 tbsp all purpose flour; 2.5 cups Burgundy wine; 1.5 cups beef broth; 3 sprigs fresh rosemary; 2 bay leaves; 1 8 oz pkg. Fresh button or cremini mushrooms, sliced or quartered; 3 slices pancetta or center-cut bacon, chopped; Hot cooked Gnocchi

4 steps

Prep:40minCook:1h

Updated at: Thu, 17 Aug 2023 04:46:50 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories772.1 kcal (39%)

Total Fat45.2 g (65%)

Carbs23.5 g (9%)

Sugars4.2 g (5%)

Protein40.8 g (82%)

Sodium843 mg (42%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

1.5 lbboneless beef chuck roast

trimmed and cut into 3/4 inch cubes

3 Tbsptomato paste

3 Tbspall purpose flour

2 ½ cupsBurgundy wine

1 ½ cupsbeef broth

3 sprigsfresh rosemary

2bay leaves

1 x 8 ozFresh button mushrooms

or cremini, sliced or quartered

3 slicespancetta

or center-cut bacon, chopped

Gnocchi

Hot, cooked

Instructions

Step 1

Preheat oven to 350° f. In a 5 to 6 quart dutch oven heat 2 tablespoons of the olive oil over medium high. Sprinkle meat with salt and pepper. Working in batches, cook meat in hot oil until browned; remove meat from pot.

Step 2

Add onion carrots and garlic. Cook, stirring occasionally, about 4 minutes or until onion is softened. Add tomato paste and flour. Cook and stir one minute.

Step 3

Add burgundy, broth, rosemary, and bay leaves to pot, stirring to evenly incorporate flour and tomato paste and scrape up any browned bits. Stir in browned beef. Bring to boiling; remove from heat. Cover and bake one to one and a half hours or until beef is tender. Remove bay leaves and rosemary sprigs. Season to taste with salt and pepper.

Step 4

Meanwhile, in an 8-in skillet heat the remaining one tablespoon oil over medium high. Add mushrooms and pancetta. Cook and stir until mushrooms are lightly browned and tender. Stir half of the mushroom mixture into the stew. Serve stew over gnocchi. Top with remaining mushroom mixture and additional fresh Rosemary.