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Slow Cooked Beef and Onion Gnocchi

Yields6 ServingsPrep Time20 minsCook Time4 hrs

Ingredients

1 ½ kg chuck or oyster blade beef, cut into 4cm squares
3 tbsp sweet paprika
3 tbsp plain flour
3 medium brown onions, sliced
4 garlic cloves, finely chopped
2 tbsp tomato paste
400 g tinned tomatoes
½ cup red wine vinegar
2 ½ cups beef stock
3 bay leaves
300 g button mushrooms, sliced
500 g store bought gnocchi
Sea salt & Black pepper
Sour cream to serve – optional

Method

1

Preheat oven to 160 degrees fan forced.

2

In a large bowl mix together the plain flour and paprika. Add in the beef pieces and coat them well in the mix.

3

Place a large oven-safe pot on high heat. Add the floured beef, onions, garlic, tomato paste, red wine vinegar, beef stock, bay leaves and tinned tomatoes. Combine all ingredients and bring it to the boil, turn off the heat.

4

Place the lid on the pot and place it in the oven for two hours. Remove from the oven and add the sliced mushrooms, stir them through, place the lid back on and cook for another hour. The beef should be easy to pull apart with a fork.

5

Cook gnocchi according to packet instructions, drain and set aside.

6

Remove the beef, add the gnocchi and gently stir through. Season well. Serve in bowls with a dollop of sour cream.

Recipe created by Sarah Pound for Australian Onions.

Ingredients

 1 ½ kg chuck or oyster blade beef, cut into 4cm squares
 3 tbsp sweet paprika
 3 tbsp plain flour
 3 medium brown onions, sliced
 4 garlic cloves, finely chopped
 2 tbsp tomato paste
 400 g tinned tomatoes
 ½ cup red wine vinegar
 2 ½ cups beef stock
 3 bay leaves
 300 g button mushrooms, sliced
 500 g store bought gnocchi
 Sea salt & Black pepper
 Sour cream to serve – optional

Directions

1

Preheat oven to 160 degrees fan forced.

2

In a large bowl mix together the plain flour and paprika. Add in the beef pieces and coat them well in the mix.

3

Place a large oven-safe pot on high heat. Add the floured beef, onions, garlic, tomato paste, red wine vinegar, beef stock, bay leaves and tinned tomatoes. Combine all ingredients and bring it to the boil, turn off the heat.

4

Place the lid on the pot and place it in the oven for two hours. Remove from the oven and add the sliced mushrooms, stir them through, place the lid back on and cook for another hour. The beef should be easy to pull apart with a fork.

5

Cook gnocchi according to packet instructions, drain and set aside.

6

Remove the beef, add the gnocchi and gently stir through. Season well. Serve in bowls with a dollop of sour cream.

Recipe created by Sarah Pound for Australian Onions.

Notes

Slow Cooked Beef and Onion Gnocchi
IngredientsDirections

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