Ingredients

The following ingredients have 4 Servings
  • 400 g diced beef
  • 2 onions, cut into wedges
  • 2 carrots
  • 1 can peeled cherry tomatoes ((400 g))
  • 1 bag pre-cooked gnocchi ((500 g))
  • 1/2 grated Cheddar Cheese
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped parsley
  • 1 tbsp vegetable oil
  • 6 cups beef stock (broth)

Instruction

  • Heat of the oil in a pan, add the beef and onions and leave to cook for about 5 minutes until the beef is no longer pink.
  • Add the chopped garlic and carrots (cut into chunky sticks), and 3 cups of beef stock and leave to cook with the lid on on a low to medium heat until the stock is nearly evaporated.
  • Add the peeled cherry tomatoes, then add more beef stock as needed until the beef is tender, mine took about one and a half hour to cook, and I used about 6 cups of broth.
  • Season well with salt, pepper, thyme and half of the parsley, then remove from the heat, transfer to an oven-proof dish and set aside.
  • The casserole should not have too much liquid left, maybe only about half a cup or so.
  • Bring a pan of water to the boil, add the gnocchi, and leave to cook for about 5 minutes.
  • Drain the water, and add the gnocchi over the beef casserole, then sprinkle with the grated cheese.
  • Bake in the pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for about 15-20 minutes until the cheese is melted. Garnish with more chopped parsley.
  • Serve hot!