This rich delicious bake is perfect for a cold winter’s night. It also freezes well so it’s perfect for those busy last minute meal times. The Greek yoghurt adds a tastier and lighter texture to the creamy sauce.


Ingredients (serves 6)

  • 2 Tbsp Australian extra virgin olive oil
  • 2 kg beef chuck steak, cut into 5cm pieces
  • 150 g rindless bacon rashers, coarsely chopped
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 400g cans Australian diced tomatoes
  • 125 ml (1/2 cup) tawny port
  • 125 ml (1/2 cup) water
  • 2 500g pkts gnocchi
  • For the: YOGHURT BECHAMEL
  • 40 g butter
  • 40 g (1/4 cup) plain flour
  • 250 ml (1 cup) milk
  • 260 g (1 cup) Greek style natural yoghurt
  • 20 g (1/4 cup) shredded parmesan
  • 100 g (1 cup) shredded mozzarella
  • salt and pepper: to taste

Method

  1. Heat the oil in a large saucepan over high heat. Add one -third of the beef and cook, turning occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in two more batches, reheating the pan between batches.
  2. Add bacon and onion to pan. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic and salt and pepper. Cook, stirring, for 1-2 minutes. Add beef, tomato, port and water. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 1 hour or until sauce reduces and thickens slightly. Taste and season further if necessary.
  3. Meanwhile, for bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and stir for 1 minute or until light golden in colour. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 4 minutes or until thickened. Remove from the heat. Set aside for 2 minutes to cool slightly. Whisk in the yoghurt until well combined. Stir in parmesan and half of the mozzarella. Season. Return to a very low heat and stir for 2-3 minutes or until the cheese melts (DO NOT BOIL). Remove from heat. Cover surface of bechamel with glad wrap to prevent a skin from forming.
  4. Preheat oven to 180C/160C fan forced. Cook gnocchi in a large saucepan of boiling salted water following packet directions or until tender. Drain.
  5. Spoon beef mixture into a 4L (16cup) ovenproof dish. Top with gnocchi, cover with bechamel and sprinkle with remaining mozzarella. Bake for 30-40 minutes or until the cheese is melted and golden.


  • Odd dish, I was hoping gnocchi was home made, have never done this before

    Reply


  • This sounds unusual but so comforting.

    Reply


  • A tasty bake for lovers of beef.

    Reply


  • This sounds really nice

    Reply


  • Thanks so much everyone for the lovely comments, this weekend certainly is an idea time for cranking up the oven, this hearty recipe is perfect for doubling up ..some for now some for mid-week. .perfect weather for hearty wholesome homecooked meals . Thanks again and stay warm:-)

    Reply


  • What a different recipe.

    Reply


  • Interesting. Id never had thought of using gnocchi in a bake. But i think ill give this a try.


    • I don’t even know what that is



      • It is delicious and it can be found in grocery shops and delis, easy to cook and eat – it is soft and doughy.

    Reply


  • I love beef recipes and this one look’s delicious,good to freeze when you have left-overs as well!

    Reply

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