This Beef and Gnocchi Stew is a one-pot comfort meal combining browned ground beef, soft gnocchi, and mixed vegetables in a savory brown gravy. It comes together quickly and requires minimal cleanup, making it ideal for busy weeknights.
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In a large pan over medium-high heat, brown the ground beef.
Add the diced yellow onion to the pan with the beef and cook for 5-7 minutes, until the onion is tender.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the onion powder, garlic powder, thyme, and rosemary. Stir to combine.
Add the tomato paste and cook for about 1 minute, stirring to incorporate.
Pour in the beef broth.
In a separate bowl or measuring cup, whisk together the water and brown gravy mix packets until smooth.
Pour the gravy mixture into the pan and stir to combine.
Add the frozen mixed vegetables and the uncooked gnocchi to the pan.
Stir everything together, bring the stew to a simmer over medium-high heat, and let it cook for 5 minutes until the gnocchi is cooked through and the stew has thickened.
Cool completely, refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally and adding broth if needed.
Yes. Add fresh gnocchi in the last 5–8 minutes of cooking to prevent it from breaking apart; frozen gnocchi can handle longer simmering.
Carrots, celery, and peas are traditional. Potatoes, mushrooms, and green beans also work well; adjust cooking time so they're tender by the end.
Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the simmering stew, and cook for 1–2 minutes until it reaches your desired thickness.
Yes. Cool and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if the stew is too thick.
Chicken broth or vegetable broth work; the flavor will be lighter. You can also use water with 1–2 beef bouillon cubes dissolved in it.
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