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Slow cooker Italian beef with gnocchi recipe
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Prep Time:
15 minutes
Cook Time:
495 minutes
Total Time:
510 minutes
Easy slow-cooker beef pasta recipe.
Ingredients:
  • 36.40 gm olive oil
  • 1.25kg beef chuck steak, excess fat trimmed, cut into 3cm chunks
  • 1 brown onion, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, sliced
  • 375ml (1 1/2 cups) Beef Style Liquid Stock
  • 400g can diced tomatoes
  • 15g chopped dried porcini mushrooms
  • 2 fresh or dried bay leaves
  • 500g packet fresh or dried gnocchi
  • Chopped fresh continental parsley leaves, to serve
  • Finely grated parmesan, to serve
Instructions:
  • In a large non-stick frying pan over medium-high heat, heat 1 tablespoon of oil. Brown the beef in 2-3 batches, turning occasionally, for about 3 minutes per batch. Transfer to a plate.
  • Turn the heat down to medium. Add the rest of the oil and sauté the onion, carrot, and celery until soft and lightly golden, stirring occasionally for about 5 minutes. Mix in the garlic and cook for an additional minute. Transfer the beef and veggies to a slow cooker.
  • Combine the beef stock, tomatoes, porcini mushrooms, and bay leaves in the pot. Cover and simmer on Low for 7 hours.
  • Add the gnocchi to the pot and stir briskly, then cover and let it cook for an additional hour. Garnish with fresh parsley and grated parmesan before serving.

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