Slow cooked Beef in Red Wine & Herbs with Gnocchi
4
Method
Heat half the oil in a heavy based pot. Toss beef cubes in seasoned flour and sear in batches until golden. Set aside.
Add remaining oil to pot and cook the onion and garlic for 2-3 minutes until tender. Add tomato paste and cook a further minute.
Return beef to pot with the wine, stock, tomatoes and herbs. Mix well. Bring to the boil, reduce heat and simmer partially covered for 2 hours, or until meat is tender. Add peas to pot and cook a further 2 minutes. Season to taste.
Meanwhile, cook gnocchi in a pot of boiling water until tender, drain.
Serve beef with gnocchi and shaved pepato.
Ingredients
- 2 tbsp olive oil
- 1kg diced Rump
- 2 tbsp flour, seasoned
- 1 onion, sliced
- 3 cloves garlic, finely sliced
- 1 tbsp tomato paste
- 1 cup full bodied red wine
- 1 cup beef stock
- 400g can diced tomatoes
- 1 tbsp fresh rosemary leaves, chopped
- 2 sprigs thyme leaves
- 1 cup frozen or fresh peas
- Sea salt & freshly ground black pepper, to taste
- Pepato or parmesan, for serving
- Gnocchi or pappardelle, for serving
