Gnocchi with gravy beef in a red wine sauce
GRAVY beef is cooked until fall-apart tender in this succulent recipe. Make the sauce ahead of time, the flavour will only get better.
800g gravy beef
1 carrot, diced
2 celery sticks, diced
1 onion, diced
2 garlic cloves, chopped
1 tbs tomato paste
200 ml red wine
300 ml beef stock
2 bay leaves
1 tbs oregano
1 tsp plain flour
Salt and pepper
Heat the olive oil in a frypan and brown all vegetables; sprinkle with flour and stir to dissolve and then set aside.
Cut the gravy beef into 3cm 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 two hours on a low heat.
Adjust seasoning and serve with gnocchi.