This slow-cooked beef and red wine stew with gnocchi is the ultimate comfort food. It’s hearty, flavorful, and easy to make.

The meat is slow-cooked in a rich red wine sauce until it’s melt-in-your-mouth tender, and the gnocchi adds a perfect touch of lightness. This dish is ideal for a cold winter night and will surely please everyone at the table.

post-featured-image-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

There is something about the smell of a hearty beef stew that makes your mouth water.

It also brings me back to my days as a kid. I’d walk into the house after school with a similar smell wafting through it.

And our children react similarly when I am cooking this meal, longing for dinner time to hurry so they can sit at the dining table to devour it.

And to elevate this already delightful beef and red wine stew, let’s add some pillowy gnocchi to the mix. Gnocchi, those fluffy Italian dumplings, will soak up the flavours of the rich sauce and complement the tender beef perfectly.

And it’s a nice change from having mashed potatoes.

What to use to cook this recipe.

Instead of using a slow cooker, I’ve opted for my trusty Dutch oven. But why a Dutch oven and not a pot?

The Dutch oven’s thick, heavy construction ensures even heat distribution, allowing the flavours to develop beautifully as the stew simmers away. As well as the heavy lid trapping the moisture and flavours inside, resulting in a tender and flavorful meal.

It is also a versatile and dependable cooking vessel that can easily go from stovetop to oven.

Although, depending on the kind of day you have ahead, a slow cooker/crock pot may be the way to go, and this recipe is easily adjusted so you can set and forget.

What to serve with this recipe:

We have some other recipes we like to pair with our slow-cooked beef and red wine stew with gnocchi.

Perfectly Soft Homemade Mini Dinner Rolls make a great addition to soak up the leftover sauce.

And if we want to change it up and leave out the gnocchi, we serve it with our:

But I have to admit, adding the gnocchi takes out the fuss.

Let’s cook Slow-Cooked Beef and Red Wine Stew with Gnocchi.

For this recipe, you are going to need the following ingredients:

ingredient-image-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Chuck Steak, cut into chunks.
Olive Oil
Brown Onions, diced
Garlic Cloves, minced
Carrots, chopped
Celery Sticks chopped
Tomato Paste
Liquid Beef Stock/Broth
Red Wine
Fresh Thyme
Fresh Rosemary
White Mushrooms, Sliced (optional)
Salt and Pepper to taste
Cornflour/Cornstarch
Gnocchi
Water
Chopped Fresh Parsley for garnish

There is a little prep work that needs to be done before cooking this recipe. Dice the chuck steak into 2 cm chunks, and remove the big chunky pieces of fat. You don’t want a mouthful of that.

how-to-cut-the-meat-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Dice the onion, and chop up the carrots and celery into small pieces. Mince 3 garlic cloves in a garlic crusher, or use pre-minced garlic (1 teaspoon equals one clove).

Thinly slice the mushrooms, or use pre-sliced.

how-to-chop-the-vegetables-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Now for the rosemary and thyme, remove the leaves from the stems from both the thyme and rosemary, then finely chop the rosemary. The leaves from the thyme are small enough to go in as they are.

If you are able to use fresh, dried rosemary and thyme can be used instead, just add one tablespoon of each.

chopping-the-fresh-hearbs-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Now, heat up some olive oil in a pot or Dutch oven over medium-high heat. Add the beef chunks, brown them up for a few minutes, and then remove them from the pot and set them aside in a bowl. No need to fuss over it for too long. It is also best to do this in batches to make the browning easier.

Refer to the notes below for how to do this in your slow cooker

Next, add the onions, garlic, carrots, and celery to the same pot. Easy peasy! Please give them a quick sauté until they’re softened and fragrant.

browing-the-meat-for-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Time to amp up the flavours. Add tomato paste, beef stock, red wine, thyme, rosemary, and those beautiful mushrooms to the pot. Bring it all to a boil, and let the magic happen.

adding-the-flavours-to-the-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Now, reintroduce the beef to the pot and stir it well. Make sure you add any juice that has come from the meat also. This will help add to the flavour.

Lower the heat right down to low, cover it, and let it simmer for a few hours. No need to babysit it—just let the Dutch oven do its thing constantly.

cooking-the-slow-cooked-beef-and-red-wine-stew-with-gnocchi

When the beef is tender and the flavours have melded into a tantalizing symphony, it’s time for the final touches. Mix cornflour and water in a bowl until dissolved, then add it to the pot along with the gnocchi.

Stir, let it cook for a bit longer to thicken the sauce, and cook the gnocchi to perfection.

adding-the-cornflour-and-gnocchi-to-the-slow-cooked-beef-and-red-wine-stew-with-gnocchi

Finally, dish up your mouthwatering creation. Serving it with steamed green vegetables or crusty bread, prepare to savour the flavours. Sprinkle some fresh parsley on top for a pop of colour and freshness.

See? This slow-cooked, one-pot beef and red wine stew couldn’t be easier. It’s a fuss-free recipe that delivers exceptional taste with minimal effort. So, roll up your sleeves and enjoy the simplicity and deliciousness of this fantastic dish!

Adjustments for making Slow-Cooked Beef and Red Wine Stew with Gnocchi in your slow cooker.

Brown your meat on a pan or skillet. Or if you happen to have a slow cooker that is multi-function and allows you to brown your meat in that, even better.

Add onions, garlic, carrots, mushrooms and celery to the slow cooker, along with the browned meat. Then mix the tomato paste, beef stock, red wine, thyme, and rosemary in a separate bowl and pour over the top.

Set your slow cooker to low and cook for 6 to 8 hours. Once your meat is fall-apart tender, add the cornflour mixed with water to thicken and add the gnocchi, then let it cook until the gnocchi is cooked through and the sauce thickens.

Luna In The Kitchen

Luna, the food-loving lab, goes crazy for those fatty cut-off pieces from the chuck steak in this stew. With her tail wagging like a tornado, she devours them with gusto, savouring each bite like a four-legged food critic. It’s a hilarious sight that reminds us to enjoy the simple pleasures in life, even if it means letting Luna steal the show at mealtime.