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Slow-cooked beef and gnocchi bake
Slow-cooked beef and gnocchi bake
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Prep Time:
40 minutes
Cook Time:
185 minutes
Total Time:
225 minutes
Succulent beef bake with gnocchi and creamy yogurt bechamel. Freezable for easy weeknight meals.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2kg beef chuck steak, cut into 5cm pieces
  • 150g rindless bacon rashers, coarsely chopped
  • 1 brown onion, finely chopped
  • 2 fresh bay leaves
  • 1 large sprig fresh rosemary
  • 2 x 400g cans diced tomatoes
  • 125ml (1/2 cup) red wine
  • 125ml (1/2 cup) water
  • 2 x 500g pkts gnocchi
  • 40g butter
  • 40g (1/4 cup) plain flour
  • 250ml (1 cup) milk
  • 260g (1 cup) Greek-style yoghurt
  • 20g (1/4 cup) shredded parmesan
  • 100g (1 cup) shredded mozzarella & gouda blend
Instructions:
  • In a large saucepan over high heat, sizzle the oil and sear one-third of the beef until nicely browned, about 5 minutes. Transfer to a heatproof bowl using a slotted spoon. Repeat with the rest of the beef in 2 more batches, making sure to reheat the pan between each batch.
  • Cook bacon and onion in a pan until onion softens and bacon is golden. Add garlic, bay leaves, and rosemary. Cook until aromatic. Add beef, tomato, wine, and water. Bring to a boil, then simmer partially covered for 2 hours until sauce thickens slightly. Season to taste.
  • In a small saucepan over medium heat, melt butter until foamy. Add flour and cook for 1 minute until light golden. Remove from heat and gradually whisk in milk until smooth. Return to medium heat and stir for 4 minutes until thickened. Let it cool for 2 minutes, then whisk in yogurt. Add parmesan, half of the mozzarella, and season. Return to low heat, stirring for 2-3 minutes until cheese melts, but do not boil. Remove from heat and cover with plastic wrap to prevent skin from forming.
  • Preheat the oven to 180C/160C fan forced. Cook the gnocchi in a large saucepan of boiling salted water according to the package instructions until tender. Drain the gnocchi.
  • Transfer the beef mixture into a 4L (16-cup) ovenproof dish. Layer with gnocchi, cover with bechamel sauce, and sprinkle with the leftover mozzarella blend. Bake for 30-40 minutes until the cheese is golden and bubbly.

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