Beef Goulash with Gnocchi

Ingredients 

Beef Goulash with Gnocchi 

• 1 pound beef stew meat
• 2 large carrots, peeled and cut into chunks
• 1 onion, diced
• 2 teaspoons Tuscanini Chili Paste
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 and 1/2 cups beef broth, divided (see note)
• 1/4 cup wine, such as Tuscanini Cooking Wine (see note)
• 1 package Tuscanini Gnocchi

Directions

1. Preheat oven to 200 degrees Fahrenheit.

2. Place the beef stew, carrots, onions, chili paste, flour and spices in a 9×13-inch pan or oven-to-table dish. Mix well.

3. Add the broth and wine. Mix well.

4. Cover tightly and bake on 200 degrees Fahrenheit for five hours.

5. If serving right away, increase the temperature to 350 degrees Fahrenheit. Add the gnocchi, toss lightly, cover tightly, and bake for an additional 30 minutes. (If it seems very dry, you can add another 1/2 cup chicken or beef stock.)

6. If you’re not serving right away, after it’s done slow cooking you can freeze or put in the fridge until ready to serve. Add the gnocchi and bake at 350 degrees Fahrenheit for 30 to 40 minutes.

Notes:

 If you don’t have beef broth, you can use one and a half cups water and two heaping teaspoons of beef consomme. If you don’t want to use wine, skip and replace with additional beef broth.