Slowcookedbeef asda use

Dean Edwards’ slow-cooked beef ragù with crispy gnocchi

Crispy sautéed gnocchi make a great accompaniment to this flavour-packed steak dish

By , 13 September 2018

(19 votes)

Dean Edwards’ slow-cooked beef ragù with crispy gnocchi
  • Cook: 25 Mins
    Plus 8 hrs cooking

  • Serves: 6

  • Price: £2.02 per serving

Recipe taken from Dean's book, Cook Slow (£14.99) out now

Nutritional Info
Each 380g serving contains
  • Energy

    2162KJ

    517KCAL

    26%
  • Fat

    16.7g

    med

    24%
  • Saturates

    6.1g

    high

    31%
  • Sugars

    7.2g

    low

    8%
  • Salt

    1.79g

    med

    30%
of your reference intake.
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
  • TO SERVE
  • 800g potato gnocchi
  • 25g Parmesan
  • 15g basil leaves
Method
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Grate the Parmesan over the gnocchi and serve with the ragù, garnished with basil.