This is a variation of a stew recipe that I found in a nondescript magazine while waiting for Rosette in the orthodontist’s office. The original recipe was lacking in spices and interest, but the potential was there. I chose to cook this in the oven, but it would be well-suited to a crock pot or slow cooker on busy days.
Please let me know what you think, if decide to try it.
1.25 pounds chuck steak, trimmed and cut into 1 inch pieces
3 tablespoons flour
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 medium zucchini, chopped
1 red bell pepper, cut into strips
12 ounces Portobello mushrooms
4 cloves of garlic, minced (or more)
8 oz frozen pearl onions
2 cups 99% fat free beef broth
3/4 cup dry red wine
3 bay leaves
(All spices listed below are to be added to your taste – I honestly did not measure them.)
red pepper flakes
17.5 ounces gnocchi
fresh Italian parsley – chopped
In a large bowl toss together steak, flour, salt and pepper. Place steak in enameled cast iron french oven (4 or 5 qt). Add chopped vegetables, garlic, onions, broth, wine, and seasoning.
Cook in 350 degree (convection, if you have it) oven for 2.5 hours.
Meanwhile cook gnocchi according to package directions. If this is done early in the process, drain, add olive oil and set aside until stew has cooked.
Remove stew from oven. Gently stir gnocchi into the stew.
I suggest that you plate in large bowls and garnish with the fresh Italian parsley and fleur de sel.
Hope you enjoy!