Italian Beef with Gnocchi

Tired of regular beef stew, I decided to mix things up and make an Italian Beef Stew with gnocchi. I bought a nice tri tip roast from Angus beef and but it up into large cubes, freezing half for another meal. I have been so disappointed in stew meat lately that I wanted to try something of a little more quality. I used the crockpot to slow simmer it all day and it came out moist, fork tender and tasty.

Italian Beef with Gnocchi
  • 1 lb trip tip roast cut into large cubes
  • 3 cups beef stock
  • 3 cloves garlic, chopped
  • 4 stems of fresh Thyme
  • 2 bay leaves
  • 2 ounces sun dried tomatoes, julienned
  • 6 large fresh basil leaves chopped
  • Salt and Pepper to taste
  • Swanson Beef Flavor Boost, one packet
  • 2 TBS flour in ¼ cup water
  • 8 ounces Parmesan cheese Gnocchi from the fresh pasta aisle at the market
  • Shredded Parmesan and fresh chopped basil for garnish
  1. Add first nine ingredients into a large crackpot set to low. Allow to simmer for at least eight hours. Mix the flour and water in a small bowl and pour into the stew through a strainer the last 30 minutes of cooking. Bring a large pot of water to boil and add the gnocchi. Cook for three minutes then drain. Serve the stew over the cooked gnocchi, garnish with parmesan cheese and basil, with bread and a salad for a wonderful, easy meal.





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