beef maple stew with gnocchi and fresh tarragon

Beef Maple Stew with Gnocchi and Fresh Tarragon
Recipe by Christina Provo

Serves 4-6

Ingredients -

2 pounds cubed boneless chuck beef
1 tablespoon oil
1 medium onion, chopped
1/2 a red bell pepper, seeded and chopped
2 cups julienned carrots
4 cloves garlic, minced
1/4 cup tomato paste
1/4 teaspoon crushed red pepper flakes
1/4 cup Worcestershire sauce
1/4 cup maple syrup
8 cups unsalted beef broth
2 bay leaves
1 pound green beans, trimmed and snapped in half
1 16 ounce package of gnocchi
kosher salt and freshly ground pepper
Fresh tarragon, chopped

Directions -
  1. In a large pot, heat oil over medium high heat. When oil is hot, add beef cubes in an even layer, patting dry with a paper towel before placing carefully in pot. Sprinkle layer with 1/4 teaspoon kosher salt and a few grinds of freshly ground pepper. Sear cubes for 3 minutes, flip over and cook with an additional 3 minutes. Move beef to side of pot and continue cooking remaining beef cubes in the same manner.
  2. After all the beef has seared, add carrots, bell pepper, and onions to pot, stirring to combine. Cook for 2 minutes. Stir in minced garlic, tomato paste, crushed red pepper flakes, and 1 teaspoon kosher salt; let cook for another 2 minutes.
  3. Pour in Worcestershire sauce and maple syrup, stirring to combine. Mixture will bubble rapidly. Add beef broth and bay leaves. Bring to a boil, then reduce heat to medium, or to maintain a rapid simmer. Cover pot, leaving lid ajar, and simmer for an hour, stirring occasionally. Uncover pot and continue cooking for 1 1/2 hours.
  4. Add prepared green beans; cook for 25 minutes. Stir in gnocchi and cook for 5 minutes. By this point, the broth should have reduced to a thick gravy. Check for seasonings, adding additional salt if necessary and fresh ground pepper to taste.
  5. Ladle stew into bowls and sprinkle with fresh tarragon.
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