Gnocchi and Beef Stew

Here’s a thick, comforting stew.

Ingredients

1 1/4 lbs (625 g) beef strip loin steaks, trimmed and cut into 1-inch (2.5cm) cubes
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) dried Italian seasoning
1 tsp (5 mL) each salt and black pepper, divided
1 tbsp (15 mL) canola oil
2 carrots, chopped
2 garlic cloves, minced
1 onion, chopped
1 celery stalk, chopped
2 1/2 cups (625 mL) ready-to-use beef broth
2 tbsp (30 mL) tomato paste
2 bay leaves
1 lb (500 g) fresh potato gnocchi

Instructions

Toss steak with flour, Italian seasoning and half each of the salt and pepper. In a large, shallow saucepan, heat oil over medium-high heat. In batches as necessary, brown beef and transfer to a plate. Reduce heat to medium and saute carrots, garlic, onion and celery for 5 minutes or until softened. Stir in broth, tomato paste, bay leaves and remaining salt and pepper; bring to a boil. Return steak to the pan, along with any accumulated juices. Stir in gnocchi, reduce heat and simmer gently for about 5 minutes or until sauce is thickened and gnocchi is tender. Discard bay leaves.

Notes