This beef burgundy stew with potato gnocchi is so yummy!
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My mom, the little guy, and I went to a farmer's market this past weekend. I had planned on buying fresh veggies and some eggs. As we were walking along the vendors, my mom and I noticed a stand selling organic grass fed beef. I love the idea that the meat that my family and I eat comes from animals that lived happy, healthy lives. Of course, that also means that it is quite a bit more expensive, so I need a little to go a long way. As we were debating what cut of meat to purchase, my mom and I thought of this Beef Burgundy stew, which has been a family favorite for many years. We spent the rest of the afternoon looking for other organic finds, but I couldn't wait to get home and whip up a batch of Beef Burgundy stew.
My mom taught me how to make her famous Beef Burgundy stew. It is made up with fresh carrots, celery, onions, mushrooms and potatoes. Last time I was making this stew, I thought I would substitute the potatoes usually used for potato gnocchi. I have recently fallen in love with gnocchi. I'm even currently enrolled in How to Make Gnocchi Like a Pro with Gerri Sarnataro on Craftsy. Hopefully the next time I make this beef burgundy stew, I'll make homemade gnocchi, but for now I just used a package.
So I made the Beef Burgundy Stew with Potato Gnocchi and it was awesome. It was however, too dark to get a good photo for this post, so I made sure to save some in the refrigerator over night to get a picture the next day. After my photo session, this bowl of stew was calling my name. Letting it sit over night made the stew meat even more tender and the flavor was wonderfully intensified. If you have the time to leave this overnight, I would highly recommend it.
- 1 pound stew meat
- 1/4 cup flour
- 4 Tbsp olive oil
- 6 cups beef broth
- 1 cup dry red wine
- 1 cup sliced carrots
- 2 stalks celery
- 1 medium onion diced
- 1/2 cup grape tomatoes
- 1/2 cup sliced mushrooms
- 1 package potato gnocchi
- salt and pepper to taste
- Heat olive oil in a large pot over medium high heat
- Dry the meat on a paper towel and coat with the flour.
- Add meat to the pot and cook until very well browned.
- Reduce heat to medium, add beef broth and allow to cook for 1 1/2 hours or until meat is tender.
- Add carrots, celery, onions, and the wine and allow to cook for about 25 minutes.
- Roughly 10 minutes before serving, add tomatoes, mushrooms, gnocchi, salt and pepper.
By the way, using the organic grass fed beef definitely made a difference. If you get the chance to try some, the extra money spent is well worth it.
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That's it for this post! Until next time!
Hi, I’m Jordan – a work at home mom with 3 super fun little boys and a rising country star hubby. I love entertaining guests and want to help you make entertaining easy!