My apologies to my soup flock. The souperstars have been so busy that we have not been meeting as much. Therefore I'm posting a Juliana's Butcher Block! The first snow came to chicago a few days ago, so i made this tasty Italian inspired beef stew. Hope you enjoy, and stay warm!
Beef Stew with Potato Gnocchi
1 tbs olive oil
1 onion, chopped
4 garlic cloves, minced
3 zucchini, cubed
1 package of cherry tomatoes, chopped
1 package sliced mushrooms
Fresh basil, chopped
8 oz. stew beef, cubed and dusted with flour
1 package potato gnocchi
1 can cannelloni beans
4 cups beef broth
1/4 cup parmesan cheese, grated
In a large pot heat half the olive oil. Brown beef, then remove and reserve for later. Add the rest of the olive oil and add the garlic and onions. Brown and scrap up any bits from the beef. Add mushrooms and brown well. Add tomatoes and zucchini cook for a minute and then add the broth. Bring broth to a boil. Reduce to a simmer and add the reserved beef and the gnocchi. Once the beef is cooked and the gnocchi is soft add basil, beans, and parmesan cheese. Heat until beans are warm and cheese is melted. Top with red pepper flakes of course!