Slow cooked Beef in Red Wine & Herbs with Gnocchi

4
Serves

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

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