Slow cooked beef with gnocchi

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

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.

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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