Ingredients
- 450 g lean boneless shin or chuck steak cut into 2.5cm cubes
- ½ teaspoon cayenne pepper
- 1 teaspoon ground paprika
- 2 tablespoons sunflower oil
- 1 large onion peeled and chopped
- 2 large garlic cloves peeled and finely chopped or crushed
- 2 x 400g cans chopped tomatoes
- 200 ml good hot vegetable stock
- 1 cinnamon stick halved
- 1 teaspoon light brown sugar
- 1 tablespoon tomato purée
- 1 x 400g pack fresh gnocchi
- 2 tablespoons freshly chopped flat-leaf parsley to garnish
Method
- Place the beef in a large plastic food bag.
- Add the seasoning, cayenne and paprika; seal, shake well to coat the beef in the spices.
- Heat the oil in a large non-stick frying pan.
- Cook the beef for 4-5 minutes in batches until brown on all sides.
- Transfer to a 1.
- 7L heatproof casserole pot.
- In the same frying pan, cook the onion and garlic for 2-3 minutes.
- Spoon into the casserole pot.
- Add the tomatoes and stock, cinnamon, sugar and tomato purée.
- Bring this to the boil, reduce the heat, cover and simmer for 2-2½ hours.
- 6.
- 10 minutes before the end of the cooking time add the gnocchi.
- 7.
- Garnish with the parsley and serve with crusty bread.
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