Slow cooked beef and gnocchi bake

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How to make Slow cooked beef and gnocchi bake

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 3:05
  • Total Time : 3:45

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2kg beef chuck steak, cut into 5cm pieces
  • 150g rindless bacon rashers, coarsely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 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

Yoghurt bechamel

  • 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

Method

  • Step 1 Heat the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in 2 more batches, reheating the pan between batches.
  • Step 2 Add bacon and onion to pan. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic, bay leaves and rosemary. Cook, stirring, for 1-2 minutes or until aromatic. Add beef, tomato, wine and water. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 1 hour or until sauce reduces and thickens slightly. Season.
  • Step 3 Meanwhile, for bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and stir for 1 minute or until light golden. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 4 minutes or until thickened. Remove from the heat. Set aside for 2 minutes to cool slightly. Whisk in the yoghurt until well combined. Stir in parmesan and half the mozzarella blend. Season. Return to a very low heat and stir for 2-3 minutes or until the cheese melts (do not boil). Remove from heat. Cover surface of bechamel with plastic wrap to prevent a skin from forming.
  • Step 4 Preheat oven to 180C/160C fan forced. Cook gnocchi in a large saucepan of boiling salted water following packet directions or until tender. Drain.
  • Step 5 Spoon beef mixture into a 4L (16-cup) ovenproof dish. Top with gnocchi, cover with bechamel and sprinkle with remaining mozzarella blend. Bake for 30-40 minutes or until the cheese is melted and golden.

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