Rosemary-beef Burgundy Stew with Gnocchi

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° f. In a 5 to 6 quart dutch oven heat 2 tablespoons of the olive oil over medium high. Sprinkle meat with salt and pepper. Working in batches, cook meat in hot oil until browned; remove meat from pot.

Step 2

Add onion carrots and garlic. Cook, stirring occasionally, about 4 minutes or until onion is softened. Add tomato paste and flour. Cook and stir one minute.

Step 3

Add burgundy, broth, rosemary, and bay leaves to pot, stirring to evenly incorporate flour and tomato paste and scrape up any browned bits. Stir in browned beef. Bring to boiling; remove from heat. Cover and bake one to one and a half hours or until beef is tender. Remove bay leaves and rosemary sprigs. Season to taste with salt and pepper.

Step 4

Meanwhile, in an 8-in skillet heat the remaining one tablespoon oil over medium high. Add mushrooms and pancetta. Cook and stir until mushrooms are lightly browned and tender. Stir half of the mushroom mixture into the stew. Serve stew over gnocchi. Top with remaining mushroom mixture and additional fresh Rosemary.