In a large mixing bowl, add the diced beef, paprika, a generous pinch of salt and cracked black pepper. Toss until the beef is well coated.
1.2 kg beef chuck steak, 2 tablespoons paprika, Salt, Pepper
To the slow cooker add the coated beef, followed by onions, garlic, tomato paste, passata, red wine vinegar, beef stock, and bay leaves. Stir everything together to combine. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and the sauce has thickened slightly.
1.2 kg beef chuck steak, 3 brown onions, 4 garlic cloves, 2 tablespoons tomato paste, 700 ml passata, 1/3 cup red wine vinegar, 2 cups beef stock, 4 bay leaves
About 60 minutes before the end of cooking time, stir in the mushrooms. Cover and cook.
500 g gnocchi
Then stir in the fresh gnocchi, ensuring it’s submerged in the sauce. Cover and cook for the remaining 20–25 minutes, or until the gnocchi is soft and cooked through.
Remove the bay leaves, give everything a gentle final stir, and serve hot.
4 bay leaves
Top with a spoonful of sour cream and a sprinkle of fresh parsley if desired.
