Gnocchi and Beef Stew

Here’s a thick, comforting stew.

Gnocchi and Beef Stew
Here’s a thick, comforting stew.
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
  1. Serves 4 to 6.
  2. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
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