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