Here’s one of my favorite real-food recipes: Braised Beef with Gnocchi and Tomatoes. It’s straightforward, made from wholesome ingredients, and hits that sweet spot between comfort food and healthy eating.
Braised beef can sound fancy, but this version is delightfully simple. Everything goes into a large pot and roasts in the oven for about two hours — no fuss, just flavor. When it’s done you shred the beef right in the pot and mix it with the rich tomato sauce. Serve over tender, buttery gnocchi and finish with fresh parsley and grated parmesan.
This recipe is a perfect example of minimal effort with maximum taste. The ingredients are easy to find at most grocery stores and co-ops, and the dish stores well: make it a day ahead and reheat gently in the pot before serving.
One of the stars of the dish is canned diced tomatoes, which create the base of the sauce and give the braised beef its bright, saucy texture. Use a high-quality brand if you can — it makes a noticeable difference in flavor.
If you prefer not to serve the dish with gnocchi, try it over sweet potato noodles, a baked sweet potato, or simply alongside a crisp salad. It’s versatile and delicious however you plate it.
This is also a great option for entertaining: it feeds a crowd, can be prepared ahead, and often tastes even better the next day. Leftovers keep refrigerated for up to five days.
Happy cooking!
Did you make this recipe? Snap a photo and leave a comment!
Braised Beef with Tomatoes and Gnocchi
Rate
Ingredients
- 2 and 1/2 pounds Beef Chuck Roast, (organic, grass-fed recommended)
- 2 14.5 ounce cans diced tomatoes
- 3 large cloves garlic, minced
- 1/2 medium onion, thinly sliced
- 3/4 cup tomato juice
- salt + pepper
- 1/2 tsp dried thyme
- 2 packages gnocchi, (about 17.6 oz each)
- 3 tbsp butter
- fresh parsley, for serving
- grated parmesan, for serving
Instructions
-
Prep: Preheat the oven to 325°F. Use a large Dutch oven that fits the roast comfortably.
-
Assemble the braise: Trim excess fat from the roast. Season the beef with salt, pepper, and thyme and place it in the Dutch oven. Pour the canned diced tomatoes over the roast (do not drain), add the minced garlic and sliced onion, then pour the tomato juice over everything.
-
Cook: Cover and braise in the oven for about 1½ to 2 hours. Check at 1½ hours; the beef is ready when it’s tender and an internal temperature is in the range of 145–160°F. Shred the beef in the pot and stir to combine with the sauce. Adjust seasoning to taste.
-
Finish and serve: Cook gnocchi according to package directions. Drain, return gnocchi to the pot, and melt 2–3 tablespoons of butter over low heat, stirring to coat. Spoon gnocchi into bowls, top with shredded beef and sauce, then garnish with fresh parsley and a generous sprinkle of parmesan.
Store leftovers, covered, in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
Like this? Leave a comment below!
Beef and other ingredients in the pan, ready for the oven.
Just-out-of-the-oven beef.
Shredded beef with saucy tomato goodness.