Here’s a thick, comforting stew.
Print
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
- Serves 4 to 6.
The Best of Bridge https://www.bestofbridge.com/
