Beef Stew With Gnocchi

Sure, you’ve had beef stew, but not like this. Sweet and savory. Rich and tomato-free. Unexpectedly herbal.

Around these parts (i.e. our house), we call it “Brother-in-Law Stew.” Ryan first concocted it at my sister’s house for her, my parents, and my brother-in-law. Thus the name. But you can call it…

Beef Stew With Gnocchi

Ingredients for beef stew:

1 c flour
1 t ground clove
1/2 t salt
1 t ground pepper
1/4 t cinnamon
1 # beef, cubed
1 small onion, chopped
1 c merlot
8 c beef broth
2 bay leaves
2 carrots, sliced
1 or 2 10-oz bags of frozen peas with pearl onions (this and the merlot are the secret ingredients)
1/2 T fresh rosemary, finely chopped

Ingredients for gnocchi:

1 or 2 potatoes, boiled and smashed
flour (1 c per 3# of potatoes)
1 egg, beaten

Directions for beef stew:

Mix the first five dry ingredients and coat meat cubes with the mix.
Brown meat in the bottom of your stock pot, drain the fat, and set meat aside.
And chopped onions to the pot and pan fry until onions begin to soften.
Mix in the remaining ingredients (except rosemary), bring to a boil, and simmer until it reaches your desired thickness (30-60 minutes), stirring occasionally.
Add the rosemary 10-15 minutes before serving.
Serve with homemade gnocchi (see below).

Directions for gnocchi:

Mash together the potatoes and egg.
Add flour bit by bit until it’s the right consistency (just after it stops being starchy and sticky).
Kneed the dough out to 1/2-inch thickness and cut into 1/2-inch strips.
Cut each strip into 1-inch-long pieces.
Periodically flouring your hands, roll each piece between your palms to create elongated balls tapered at both ends.
Drop the pieces into boiling water and remove them 1-2 minutes after they begin to float.
Serve under, on top of, or mixed in with the beef stew.

To freeze and eat later: