2 tbsp olive oil
1kg diced Rump
2 tbsp flour, seasoned
1 onion, sliced
3 cloves garlic, finely sliced
1 tbsp tomato paste
1 cup full bodied red wine
1 cup beef stock
400g can diced tomatoes
1 tbsp fresh rosemary leaves, chopped
2 sprigs thyme leaves
1 cup frozen or fresh peas
Sea salt & freshly ground black pepper, to taste
Pepato or parmesan, for serving
Gnocchi or pappardelle, for serving
Heat half the oil in a heavy based pot. Toss beef cubes in seasoned flour and sear in batches until golden. Set aside. Add remaining oil to pot and cook the onion and garlic for 2-3 minutes until tender. Add tomato paste and cook a further minute.
Return beef to pot with the wine, stock, tomatoes and herbs. Mix well. Bring to the boil, reduce heat and simmer partially covered for 2 hours, or until meat is tender. Add peas to pot and cook a further 2 minutes. Season to taste.
Meanwhile, cook gnocchi in a pot of boiling water until tender, drain.
Serve beef with gnocchi and shaved potato.