Mutti Products
Slow cooked beef with gnocchi

Slow cooked beef with gnocchi

Made with Whole peeled tomatoes

The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.

Whole peeled tomatoes

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium

Ingredients

Whole peeled tomatoes Double concentrated tomato paste Organic Whole peeled tomatoes
  • 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.

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Method

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Cook gnocchi according to directions on the packet. Serve the slow cooked beef with the gnocchi and top with parmesan.

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