Beef and Gnocchi Stew


1-2 tbsp. oil
1 1/2 - 1 3/4 lb. beef chuck, cut into 1 1/2-inch cubes
2 tbsp. flour
1 (14.5 oz.) can fat free & lower sodium beef broth
2 tbsp. tomato paste
2 tbsp. molasses
1 small onion, diced (about 1 1/2 up)
2 cloves garlic, minced
2 medium carrots, peeled and cut into 1/2 " chunks 
1 tsp. salt
1/4 tsp. black pepper
1 6 to 7-inch sprig fresh rosemary
4 to 5 sprigs fresh thyme

1 pkg. (1 lb.) ready to use gnocchi (I use Pastene)


Preheat a 4-quart dutch oven or saucepan on medium.

Place meat to a large bowl. Add flour. Toss to coat.

Add enough oil to cover the bottom of the dutch oven. Add half of the meat. Brown on all sides, turning meat over to cook evenly. Transfer meat to a plate. Add oil if necessary to coat the bottom of the pan. Add the remaining meat and brown. Transfer to the plate.

Scrape and discard any large black chunks off the bottom of the pan. Add 1/3 cup beef broth. Use a wooden spatula to loosen up the bits. Add onion and garlic, stir and cook for 2 minutes.

Pour in beef broth, tomato paste and molasses, stirring to incorporate. Return meat and any juices back into the pan. Add salt, pepper, rosemary, and thyme. Allow to come to a boil. Cover and reduce heat to medium low. Simmer, covered, for 1 hour.

Add carrots. Simmer, covered, for 50 minutes or until meat is fork tender. Stir in gnocchi. Simmer for 10 additional minutes or until gnocchi is tender and cooked through. Adjust seasoning to taste.

Before serving, remove thyme and rosemary stems. Makes 4 servings.