Slow cooked beef with gnocchi
Made with 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.