Gnocchi with Gravy Beef in a Red Wine Sauce
Delectable Gnocchi Recipe
Beef + Lamb New Zealand
Gravy beef is slow cooked until it's so tender it falls apart in this succulent recipe. Plus, if you make the sauce ahead of time, the flavour of this stunning dish will only get more intense.
Rate this recipe
800g Quality Mark gravy beef
2 celery stalks
1 tbsp tomato paste
200ml red wine
300ml beef stock
2 bay leaves
1 tbsp fresh oregano leaves
1 tsp white flour
A pinch of sea salt
A pinch of black pepper
To Make Dish
Cut the gravy beef into 3 cm squares and season with salt and pepper; brown in batches in film of oil in a large frying pan over a medium-high heat.
Transfer the browned beef to a large heavy based pot or cast iron casserole.
Heat another film of oil in the frying pan, lower the heat and gently cook the onion, carrot and celery for 10 minutes. Transfer to the meat.
Add the tomato paste, oregano, vegetables, wine and stock. Reduce heat to low, cover the pot and simmer for 2 hours on a low heat.
Cook the gnocchi according to packet instructions to be ready once the beef comes out of the oven.
Nutrition Information per Serving (590g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)