Recipes
Dean Edwards' slow-cooked beef ragù with crispy gnocchi
Crispy sautéed gnocchi make a great accompaniment to this flavour-packed steak dish
Crispy sautéed gnocchi make a great accompaniment to this flavour-packed steak dish
(41 votes)
Cook: 25 Mins
Serves: 6
Price: £2.02 per serving
Nutritional Information
Each 380g serving contains
Energy
2162kj
517kcal
2162kj
517kcal
26%
Fat
16.7g
16.7g
Med
24%
24%
Saturates
6.1g
6.1g
High
31%
31%
Sugars
7.2g
7.2g
Low
8%
8%
Salt
1.79g
1.79g
Med
30%
30%
of your reference intake.
Typical energy values per 100g:
569kj/136kcal
Typical energy values per 100g:
569kj/136kcal
Ingredients
2tbsp olive oil
600g braising steak, cut into 2.5cm cubes
2tbsp plain flour
100g smoked pancetta or streaky bacon, chopped
2 onions, diced
1 large carrot, diced
3 celery sticks, diced
5 cloves garlic, crushed
1tbsp finely chopped rosemary
100ml semi-skimmed milk
2tbsp tomato purée
200ml dry white wine (or 200ml water)
1 reduced-salt beef stock cube, made up to 400ml
800g potato gnocchi
25g Parmesan
15g basil leaves
Method
1
Heat 1tbsp of the olive oil in a heavy-based frying pan over a high setting. Dust the beef with the flour, season with freshly ground black pepper, then add to the pan and fry for 4-5 mins until golden. Remove from the pan and set aside.
2
Reduce the heat to medium-low. Add the pancetta, onions, carrot, celery, garlic and rosemary to the frying pan, then cook for 6-7 mins until softened but not browned.
3
Pour in the milk, then simmer to reduce until it has evaporated. Add the tomato purée and cook, stirring, for 2 mins, then pour in the wine and reduce by half.
4
Spoon the vegetables into the slow cooker, then add the beef. Pour in the stock and stir well. Cover with the lid and cook on the low setting for 8 hrs. Season with ground black pepper.
5
Heat the remaining oil in a large frying pan, on medium. Add the gnocchi and cook for 3-4 mins on each side, until golden and crispy.
6
Grate the Parmesan over the gnocchi and serve with the ragù, garnished with basil.