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Love short ribs but not the fat or the price? This braised beef chuck with gnocchi gives you the same fall-apart, slow-cooked flavor for way less money. Chuck is leaner, still super tender, and perfect for soaking up that rich sauce.
I used store-bought gnocchi but feel free to use pasta or mashed potatoes instead! If you love beef chuck as much as I do, check out this slow cooker pot roast with goat cheese mashed potatoes and crockpot beef stew!
Table of Contents
Why You’ll Love This Recipe…
- Cheaper than short ribs
- Less fatty but still super tender
- One-pot comfort food
- Perfect for cold nights
- Great for meal prep
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Beef Chuck – becomes super tender when braised and is cheaper and leaner than short ribs. You can also use beef brisket, flank steak, or short ribs.
- Gnocchi – soft pillowy dumplings that soak up all the sauce! I used fresh ricotta gnocchi that I purchased at Whole Foods, but homemade gnocchi or pasta works too!
- Red Wine – Completely optional, I only used about 1/4 cup to deglaze the pan but feel free to omit it.
FAQs
Can I make braised beef chuck ahead of time?
Yes! It actually tastes better the next day as the flavors deepen. Store in the fridge and reheat, then toss in the cooked gnocchi and a little bit of the water that you cooked the gnocchi in to loosen up the sauce.
What’s the best pot for braising beef?
A Dutch oven or heavy-bottomed pot with a tight lid works best to keep moisture in.
How do I thicken the sauce?
The sauce should thicken while it cooks, since I didn’t add too much liquid but if yours is too thin, Let it simmer uncovered at the end, or stir in a small cornstarch slurry.
Top Tips For a Fail-Proof Recipe
- Sear the beef and don’t rush this step. Deep browning = deeper flavor in the sauce. I like to sear the beef in a very hot dutch oven with oil for about 6-7 minutes over medium-high heat.
- Save the water you cook the gnocchi in! A splash helps loosen the sauce and helps it cling to the gnocchi.
- Let the beef rest before shredding, resting keeps the juices inside the meat.
- Skim off any excess fat!
- After braising, spoon off extra fat from the surface for a cleaner sauce.
- And as always, season generously with salt and pepper and serve with fresh basil, fresh parmesan cheese, for best results 🙂
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the beef and sauce (without the gnocchi) for up to 3 months.
Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the sauce. If using the microwave, heat in short intervals and stir between each to keep the beef tender and the gnocchi from drying out.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
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Braised Beef Chuck with Gnocchi
Equipment
- Dutch Oven
Ingredients
- 2 lbs beef chuck , boneless
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 celery stalks , finely diced
- 2 garlic cloves, finely minced
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon tomato paste
- 2 cups beef stock
- 2 cups passata , or crushed tomatoes
- ¼ cup red wine, optional
- 1 lb ricotta gnocchi , fresh or frozen
- oil
- salt and pepper to taste
- fresh basil
- parmesan cheese
Instructions
- Preheat your oven to 350 degrees F.
- Pat the beef chuck dry with paper towels. Season generously on all sides with salt and pepper. Heat a large Dutch oven or heavy pot over medium-high heat. Add a drizzle of oil.Sear the beef on all sides until deeply browned, about 5-7 minutes per side. Remove and set aside.
- Lower heat to medium. In the same pot, add a little more oil if needed.Add onion, carrot, and celery. Cook for 5–7 minutes until softened.Stir in the garlic and cook for 30 seconds until fragrant.
- Add tomato paste and cook for 1 minute, stirring.Pour in the red wine (if using) and let it simmer for 1–2 minutes to reduce slightly.
- Pour in the beef stock and passata (or crushed tomatoes). Stir well.Add rosemary and thyme. Return the beef to the pot, nestling it into the sauce.
- Cover and pop it in the oven for 3 hours or until the beef easily shreds.
- Once the beef is done cooking, remove it from the pot and shred it using two forks and discard any excess fat. Remove any excess oil from the sauce with a big spoon and then place the shredded beef back into the sauce. Let it simmer uncover while the gnocchi cooks.
- Cook the ricotta gnocchi according to package instructions, once they float, they’re ready. Drain, but save some of the water.
- Add the gnocchi directly to the beef sauce, along with 1/4 cup of the water and mix well. Season with salt and pepper. Add some fresh basil and parmesan cheese, if desired, and enjoy!
Notes
- Sear the beef and don’t rush this step. Deep browning = deeper flavor in the sauce. I like to sear the beef in a very hot dutch oven with oil for about 6-7 minutes over medium-high heat.
- Save the water you cook the gnocchi in! A splash helps loosen the sauce and helps it cling to the gnocchi.
- Let the beef rest before shredding, resting keeps the juices inside the meat.
- Skim off any excess fat!
- After braising, spoon off extra fat from the surface for a cleaner sauce.
- And as always, season generously with salt and pepper and serve with fresh basil, fresh parmesan cheese, for best results 🙂
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
