Slow-cooked beef ragout with gnocchi

Serves: 4
Time to make: 2 hrs 25 mins

Total cost: $ 17.08 / $ 4.27 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

1 tablespoon olive oil
1 small carrot, peeled, finely chopped
1 stalk celery, trimmed, finely chopped
1 medium onion, finely chopped
3 cloves garlic, crushed
425g beef chuck steak, trimmed, cut in 2.5cm pieces
2 tablespoons no-added-salt tomato paste
pinch dried chilli flakes
400g can no-added-salt chopped tomatoes
1 cup salt-reduced beef stock
2 cups water
200g (1 3/4 cups) butternut pumpkin, peeled, cut in 2.5cm pieces
400g packet potato gnocchi
1/4 cup finely grated parmesan cheese

Nutrition Info

Kilojoules 1690kJ
Calories 404cal
Protein 34g
Total fat 11g
Saturated fat 4g
Carbohydrates 50g
Sugars 9g
Dietary fibre 6g
Sodium 780mg
Calcium 130mg
Iron 4.5mg

Instructions

1 Heat oil in a saucepan over a medium heat. Add carrot, celery, onion and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add beef and cook for 5 minutes, or until browned all over. Add tomato paste and chilli.Cook, stirring, for 1 minute.

2 Add tomatoes, stock and water. Bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally for 1 hour 15 minutes. Add pumpkin and simmer, covered, for 20 minutes, or until tender.

3 Meanwhile, preheat grill. Cook gnocchi following packet directions. Drain. Add to ragoût. Stir to coat. Transfer mixture to a 6-cup capacity ovenproof dish (or 4 x 1 1/2-cup capacity dishes). Sprinkle with parmesan. Grill for 4-5 minutes, or until golden. Serve.

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