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Slow Cooker Beef Stew With Gnocchi

Jennifer has worked in the restaurant industry for over 10 years. At home, she enjoys cooking up tasty meals and treats.


Simple Twist: Classic Beef Stew Without Potatoes

For many years, I've enjoyed making classic beef stew with simple ingredients like potatoes, carrots, celery, and tomatoes. I'd never tried making it any other way because that's how I'd always enjoyed it: simple and delicious. Until I started making my beef stew one day and realised I was out of potatoes. Rather than running to the store, I decided to start looking through my cupboards for something to replace the potatoes. Not thinking I would actually come up with anything, I pulled out a bag of store-bought potato gnocchi. So I figured I would give it a try.

It was not only the best beef stew I had ever made, but it was probably the best beef stew I had ever tasted. The gnocchi had soaked up all the flavors from the beef, broth, and vegetables. It was just so rich and delicious, just like potato dumplings. I'm not sure why I had never thought of using potato gnocchi in a beef stew before. Who knew that gnocchi could be so tasty?

Making slow cooker beef stew is so simple and effortless. Simply prepare the beef and place it in the slow cooker with the remaining ingredients, then set it to cook on the low setting. There's no need to check on it while it's cooking. Just leave it alone for the day and let the slow cooker do the work. When it's time to eat, the beef will be fall-apart tender, and the rest of the ingredients will be bursting with flavour from simmering in the juices all day. There's nothing more comforting than a delicious bowl of hearty stew on a cold day.


Cook Time

Prep timeCook timeReady inYields

20 min

8 hours

8 hours 20 min

4-6 servings


  • 2 Tbsp olive oil
  • 1 lb stewing beef, cut into 1/2-inch pieces
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 1/2 package (500g) potato gnocchi
  • 1 clove garlic, minced
  • 1 onion, diced
  • 1 2/3 cups diced tomatoes, canned or fresh
  • 1/4 cup flour
  • 1/2 cup beef stock
  • 1 Tbsp Worcestershire
  • 1 Tbsp balsamic vinegar
  • 1/4 cup dry red wine
  • 1 bayleaf
  • 1/2 tsp thyme
  • Salt and pepper, to taste


  1. Heat olive oil in a pan or skillet.
  2. Add the beef chunks and brown on all sides.
  3. Remove the beef from the pan and sprinkle with flour. Stir the beef until it is coated in flour.
  4. Add the onions to the pan and cook until clear. Add the garlic and cook for 1-2 additional minutes.
  5. Add the beef to the slow cooker. Top with the onions and the garlic. Add the tomatoes, carrots, and celery.
  6. Pour the beef stock in the slow cooker and add the worcestershire, balsamic vinegar, and red wine.
  7. Add the bay leaf and sprinkle with thyme, salt, and pepper.
  8. Place the lid on the slow cooker and cook on low for around 7-10 hours.
  9. About 1 hour before serving, mix the uncooked gnocchi into the stew. Place the lid back on and let it simmer until the gnocchi is tender and flavorful.
  10. Serve with freshly baked bread, a warm biscuit, or garlic toast. Enjoy!

One of the best things about stew is how versatile it is. You can modify the recipe and add your favourite ingredients. If you're a vegetarian, you can add more vegetables or replace the beef with tofu. Feel free to modify this recipe to make your own. Please share your substitutions in the comments as well. I'd be happy to hear them!

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