Preparation time: 10 minutes
Cooking time:  2 hours

Ingredients

1 carrot, diced
2 celery sticks, diced
1 onion, diced
2 garlic cloves, chopped
1 tbsp tomato paste
200 ml red wine
300 ml beef stock
2 bay leaves
1 tbsp oregano
1 tsp plain flour
salt and pepper

1. Heat the olive oil in a frypan and brown all vegetables; sprinkle with flour and stir to dissolve and then set aside.
2. Cut the gravy beef into 3 cm squares and season with salt and pepper; brown in batches in the same pan after adding some more oil.  Add the tomato paste, oregano, vegetables, wine and stock. Reduce heat to low, cover the pan and simmer for 2 hours on a low heat.
3. Adjust seasoning and serve with gnocchi

Tip

If you can’t find gravy beef any other second cuts will work perfectly well with this recipe.

Recipe courtesy of Meat and Livestock Australia