Ingredients
- 450g/1lb lean boneless stewing steak, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 2.5ml/½tsp cayenne pepper
- 5ml/1tsp paprika
- 30ml/2tbsp sunflower oil
- 1 large onion, peeled and chopped
- 2 large garlic cloves, peeled and finely chopped or crushed
- 2 x 400g cans chopped tomatoes
- 200ml/7fl oz good, hot vegetable stock
- 1 cinnamon stick, halved
- 15ml/1tbsp light brown sugar
- 15ml/1tbsp tomato purée
- 1 x 400g pack fresh gnocchi
- 30ml/2tbsp 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/3pint 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
- 10 minutes before the end of the cooking time add the gnocchi.
- Garnish with the parsley and serve with crusty bread.