Gravy beef is cooked until fall-apart tender in this succulent recipe. Make the sauce ahead of time, the flavour will only get better.
Time
- Preparation: 10 min
- Cooking: 2 h
- Ready in: 2 h 10 min
Ingredients
- 800 g Gravy beef
- 800 g Gnocchi
- 1 Carrot (diced)
- 2 sticks Celery (diced)
- 1 Onion (diced)
- 2 cloves Garlic (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
Instructions
- 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 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.
- Adjust seasoning and serve with gnocchi.
Notes
- If you can’t find gravy beef any other second cuts will work perfectly well with this recipe.
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