(Serves 4)
450g lean boneless shin or chuck steak,
cut into 2.5cm cubes
Salt and freshly milled black pepper
½tsp cayenne pepper
1tsp paprika
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 good, hot vegetable stock
1 cinnamon stick, halved
1tbsp light brown sugar
1tbsp tomato puree
1 x 400g pack fresh gnocchi
2tbsp freshly chopped flat-leaf parsley, to garnish


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 puree. Bring this to the boil, reduce the heat, cover and simmer for two-and-ahalf hours.

Add the gnocchi 10 minutes before the end of the cooking time.

Garnish with the parsley and serve with crusty bread.

Tip: If preferred, substitute the gnocchi for freshly cooked pasta shapes.

􀁥 Recipe from