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Beef hotpot with gnocchi dumplings
Rich beef stew topped with cheesy gnocchi
- Difficulty: Easy
- Serves 6
- Total time
- 1 Hr 45 Mins
- Preparation time
- 15 Mins
- Cooking time
- 1 Hr 30 Mins
2 tbsp olive oil
2 leeks, trimmed and sliced
2 carrots, peeled and diced
2 parsnips, peeled and diced
400g braising steak, cut into bite-sized pieces
450ml Knorr Zero Salt beef stock cube dissolved
1 tbsp tomato purée
1 long rosemary sprig
1 bay leaf
100g drained canned green lentils
500g ready-made gnocchi
30g mature Cheddar cheese, grated
Green vegetables, to serve
Preheat the oven to 180°C/350°F/Gas Mark 4. Heat half the oil in a large flameproof casserole dish over a medium heat. Add the leeks, carrots and parsnips and cook for 5 minutes until softened.
Using a slotted spoon, remove the vegetables and set aside. Add the remaining oil and brown the beef all over for 5 minutes. Return the vegetables to the casserole with the stock, tomato purée, rosemary and bay leaf and bring to the boil. Stir, cover with a lid and put the casserole in the oven for 45 minutes.
Meanwhile, blend the lentils to a coarse paste or mash with a potato masher. Remove the rosemary from the casserole and stir in the lentils. Cover with a lid and cook in the oven for another 30 minutes, adding more stock or water if needed, or until the beef is tender. 4 Meanwhile, cook the gnocchi in a large saucepan of boiling water, following the packet instructions, then drain well.
Preheat the grill to medium–high. Spoon the gnocchi on top of the casserole, scatter the cheese over the top and place the casserole under the grill for 10 minutes, or until the cheese has melted. Leave to cool slightly, then serve with green vegetables.
Perfect comfort food for a chilly evening.
Reviewed on 20/04/20
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