Chuck Cooked in Red Wine with Gnocchi Pasta - Rödvinskokt högrev med gnocchi

CHUCK COOKED IN RED WINE WITH GNOCCHI PASTA

Rödvinskokt högrev med gnocchi

Serves 4

1.1 lb chuck or brisket of beef

1 onion

2 garlic cloves

1 carrot

1 piece celeriac (celery-root)

2 tablespoons oil

0.8 cup red wine

1 can (14 oz) whole, peeled tomatoes

2 bay leaves

1 teaspoon dried rosemary

1½ teaspoons salt

some black pepper

2 tablespoons flour

For serving:

1.1 lb gnocchi pasta

0.4 cup grated Parmesan cheese

tomatoes

rucola (arugula) salad

Cut the meat in cubes. Peel onion and roots and cut them in cubes too. Brown meat and onion in oil in a frying pan and transfer to a pot. Add roots, wine and tomatoes and then bay leaves, rosemary, salt and pepper. If needed, add water - the liquid should cover the meat. Put a lid on and simmer over low heat for 2 to 3 hours.

Mix flour with some cold water and stir this thickening into the pot. Bring to a boil and simmer for 3 minutes.

Serve the stew with boiled gnocchi or other pasta, grated Parmesan, coarsely ground pepper and a salad with tomatoes and arugula.

Enjoy!

Bella