Description
A hearty Croatian beef stew cooked slowly in a rich, sweet tomato and red wine sauce, served over tender gnocchi. This comforting dish combines tender beef chuck with aromatic vegetables and a balance of savory and sweet flavors, perfect for a satisfying family meal.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 1 cup red wine
- 1 cup beef broth
- 1 cup tomato sauce
- 1/2 cup brown sugar
- 1 tablespoon paprika
- Salt to taste
- Freshly ground black pepper to taste
Gnocchi
- 2 pounds gnocchi
Instructions
- Brown the beef: In a large pot over medium-high heat, add the beef cubes and brown them on all sides to develop a rich flavor and seal in the juices.
- Sauté vegetables: Add the chopped onion, minced garlic, and sliced carrots to the pot. Cook, stirring occasionally, until the vegetables soften and become fragrant.
- Add liquids and seasoning: Pour in the red wine, beef broth, tomato sauce, and brown sugar. Stir well to combine all ingredients evenly.
- Season and simmer: Season the stew with paprika, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld beautifully.
- Prepare gnocchi: While the stew simmers, cook the gnocchi according to the package instructions, typically by boiling until they float to the surface.
- Serve: Plate the gnocchi and ladle the beef stew generously over the top. Enjoy this warm, comforting Croatian classic immediately.
Notes
- For an extra depth of flavor, marinate the beef in red wine with some garlic and paprika for a few hours before cooking.
- If preferred, substitute brown sugar with honey or maple syrup for natural sweetness.
- Use fresh gnocchi for best texture, but frozen or packaged gnocchi also work well.
- This dish can be made a day ahead for enhanced flavor and reheated gently before serving.
- Adjust seasoning to taste, especially salt and pepper towards the end of cooking.
