SLOW-COOKED BEEF WITH GNOCCHI

 

SLOW-COOKED BEEF WITH GNOCCHI

 

Serves 4

11 Syns for the whole recipe

450g lean boneless shin or chuck steak, cut into 2.5cm/1 inch cubes.
Half a teaspoon of cayenne pepper
1 tsp paprika
1 large onion, chopped
2 large cloves of garlic, finely chopped
2 x 400g cans chopped tomatoes
200ml hot vegetable stock
1 tbsp. light brown sugar - 3 Syns
1 tbsp. tomato puree
1 x 400g pack fresh gnocchi - 8 Syns

Place the beef in a large plastic food bag. Add the seasoning, cayenne and paprika. Seal the bag and shake well to coat the meat in the spices.
Spray a large non-stick frying pan well with Frylight.
Cook the beef for 4-5 minutes, in batches, until brown on all sides. Transfer to a 1.7 litre/3 pint heatproof casserole dish.
Re-spray the frying pan and cook the onion and garlic for 3 minutes. Spoon into the casserole dish.
Add the tomatoes and stock, sugar and tomato puree. Bring this to the boil, reduce the heat, cover and simmer for two to two and a half hours.
Ten minutes before the end of the cooking time, add the gnocchi.

Sometimes I add in peppers and mushrooms and, occasionally, a sprinkling of cinnamon. If you still have a HEX A to use up, it's lovely with cheese sprinkled over the gnocchi too. Great with a chunk of HEX crusty bread.