Beer Braised Beef with Rosemary-Scented Gnocchi

Welcome back to the Food Lab, I'm going to make some serious autumnal comfort food today I'll show you how to make the most out of some very inexpensive ingredients. I'm braising beef in beer, and then I am going to show you how easy it is to make gnocchi. Together they're an unstoppable duo of warming, fulfilling and nourishing comfort food. To make this recipe even simpler, you can pick up some pre-made gnocchi at your local grocery store...but what's the fun in that!? :) See you in the kitchen!!


For braised beef
Beef chuck 6 Pound
Olive oil 1 Tablespoon
Kosher salt To Taste
Pepper To Taste , freshly grounded
Onions 2 Cup (32 tbs) , sliced
Garlic 1 Tablespoon , minced
Carrots 6 , cubed
Beer 24 Ounce (2 any beer of your choice)
Balsamic vinegar 1 Tablespoon
Rosemary sprig 2
Thyme sprig 5 Gram
For gnocchi
Butter gold potatoes/Potato 2 Pound
All purpose flour
Eggs 2
Black pepper To Taste
Butter 2 Tablespoon
Rosemary 10 Gram
Parmesan reggiano 1/4 Cup (4 tbs)
Garlic 1 Tablespoon , chopped
For asparagus
Asparagus 3 Bunch (300 gm) , trimmed
Butter 4 Tablespoon , softened
Garlic 1 Tablespoon , thinly sliced
Pepper To Taste
Parmesan reggiano 1/4 Cup (4 tbs) , grated
Olive oil 2 Tablespoon
Fresh lemon juice 2 Tablespoon
For garnish
Parmesan reggiano 4 Tablespoon , grated


For Beef


1. Tie the beef chuck with butcher’s thread, as shown in the video.


2. Season the beef chuck with salt and pepper. In a Dutch oven pour in the olive oil and place the beef. Sear for 60 minutes on both sides.

3. Take out the beef and place over a chopping board.

4. In the same Dutch oven add in the onion, garlic and carrot. Stir well and cook for few minutes.

5. Add in 4 tbsp. beer and place the beef back to the pan. Pour in remaining beer.

6. Drizzle the balsamic vinegar and season with salt and pepper.

7. Place rosemary sprigs and thyme over the top of beef. Cover the pan and let it simmer for 180 minutes on low heat.


8. Recipe follows.

For Gnocchi


1. Boil potatoes whole and unpeeled until fork tender.

2. Peel the potatoes with a paring knife, and put them through a ricer.


3. Place riced potato over the counter top and dwell a well in the centre.

4. Add in the eggs and beat with a fork. Add in ¼ cup of flour to the potatoes and knead gently. Keep aside for 20 minutes.

5. Cut the dough into 4 ounce chunks and roll to make rope. Slice the rolls into small diamond shape gnocchi.

6. Roll gnocchi on back of the fork as shown in the video. Set aside for 20 minutes in a floured sheet.

7. Boil water in a pan and add in the salt. Add in the gnocchi and cook until it starts floating over the surface.

8. Take out the gnocchi and place in a bowl filled with ice water.

9. In a pan add in the butter and melt. Stir in gnocchi, garlic, parmesan reggiano and rosemary. Season with salt and pepper. Sauté all the ingredients.


10. Recipe follows.

For Asparagus


1. Preheat the oven at 400 degrees F.


2. In a casserole dish place the asparagus and top with butter, garlic, kosher salt, pepper, parmesan reggiano and olive oil.

3. Bake in oven for 10 minutes at 350 degrees F.

4. Take out the asparagus from the oven and drizzle lemon juice over it.


5. Plate the Gnocchi, top with asparagus, braised beef and vegetables. Garnish with parmesan and braised sauce. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 1224Calories from Fat 727

 % Daily Value*

Total Fat 81 g124.6%

Saturated Fat 34 g170%

Trans Fat 0 g


Sodium 539 mg22.46%

Total Carbohydrates 39 g13%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 77 g154%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet