Slow cooked beef with gnocchi
Made with Mutti Whole peeled tomatoes
Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.
40 min (COOK TIME: 40 min)
Medium
Ingredients
-
2
tablespoons
olive oil
-
1
kg
chuck steak, cubed
-
3
cloves
garlic, crushed
-
2
carrots, chopped
-
1
leek, trimmed and sliced
-
1
cup
red wine
-
1
teaspoon
dried Italian herbs
-
1
tablespoon
chopped fresh rosemary leaves
-
1/2
teaspoon
freshly ground black pepper
-
1/2
cup
beef stock
-
400
g
Mutti Whole Peeled Tomatoes
-
2
tablespoons
Mutti Tomato Paste
-
1 1/2
tablespoons
brown sugar
-
3
leaves
dried bay
-
200
g
Swiss brown mushrooms, quartered
-
2
teaspoons
cornflour mixed with 1 tablespoon water
-
500
g
gnocchi
-
finely grated Parmesan, to serve
Tip: Serve with pasta or rice in place of gnocchi.
Share the ingredient list
Tip: Serve with pasta or rice in place of gnocchi.
Slow cooked beef with gnocchi: Method
- Preheat oven to 160°C. Heat 2 teaspoons of the olive oil in a large flameproof casserole dish over a high heat. Add ½ the beef and cook, stirring, until brown. Remove from pan and repeat with remaining beef.
- Add remaining tablespoon of oil to the pan. Add garlic, carrots and leek and cook over a moderate heat for 5 minutes, stirring occasionally. Return meat and juices to dish.
- Add wine and simmer for 5 minutes, then add dried herbs, rosemary, pepper, stock, tomatoes, tomato paste, brown sugar and bay leaves. Cover and bake 1½ hours
- Uncover; add mushrooms and bake for 30 minutes longer. Remove casserole dish from oven and place on a hotplate over a medium heat. Add cornflour mixture and simmer, stirring for 1 minute or until thickened.
- Cook gnocchi according to directions on the packet. Serve the slow cooked beef with the gnocchi and top with parmesan.
