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.
The Best of Bridge
Posted in Pasta, Beef, Pork & Lamb.


    • Hi Myrna, can you tell me which cookbook you are inquiring about? I’m wondering if we are looking at the same book. Thanks.

  1. I am looking at the recipe on your website. Although I have several of your cookbooks it is not from one of them,

    • Hi Myrna, I’m glad we clarified! The website recipe for Gnocchi and Beef Stew is incorrect and should be replaced shortly. Thank you for your patience and for bringing this to our attention. The recipe is from Best of Bridge Weekday Suppers cookbook (2018).

    • Hello Myrna, we have put a request to update the website. We endeavor to get this done soon, but it goes through several channels to make a change. Thank you for your patience!

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