Gnocchi with Gravy Beef in Red Wine Sauce

gravy beef gnocchi

Preparation: 10 minutes | Cooking: 2 hours | Serves: 4

The gravy beef in this recipe is cooked until it is fall-apart tender, which gives this dish unbeatable succulence. We recommend that you make this recipe the day before you plan to eat it – the flavour only gets better. Thanks to Beef and Lamb for another delicious mid-week meal!

Ingredients

  • 800 g gravy beef
  • 800 g gnocchi
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 1 tbsp tomato paste
  • 200 ml red wine
  • 300 ml beef stock
  • 2 bay leaves
  • 1 tbsp oregano
  • 1 tsp plain flour
  • salt and pepper

Method

  1. Heat the olive oil in a frypan and brown all vegetables; sprinkle with flour and stir to dissolve and then set aside.
  2. Cut the gravy beef into 3 cm squares and season with salt and pepper; brown in batches in the same pan after adding some more oil. Add the tomato paste, oregano, vegetables, wine and stock. Reduce heat to low, cover the pan and simmer for 2 hours on a low heat.
  3. Adjust seasoning and serve with gnocchi.

Tip

  • If you can’t find gravy beef, any other second cuts will work perfectly in this recipe.