Beef Ragu

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Here’s a Beef Ragu recipe that’s rich, hearty, and perfect for a cozy meal. Beef ragu is an Italian-inspired dish that’s slow-cooked to bring out deep, savory flavors. With tender chunks of beef in a thick, tomato-based sauce, this recipe works wonderfully over pasta, polenta, or mashed potatoes.

Ingredients:

  • 2 lbs beef chuck roast or stewing beef, cut into 2-inch chunks
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup red wine (optional, or substitute with beef broth)
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)
  • Fresh basil or parsley, for garnish
  • Freshly grated Parmesan cheese, for serving
  • Pasta, polenta, or mashed potatoes, for serving

Instructions:

  1. Season the Beef: Pat the beef dry with paper towels, then season generously with salt and pepper.
  2. Sear the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches, browning on all sides, about 4-5 minutes per side. Transfer browned beef to a plate.
  3. Sauté the Vegetables: In the same pot, add a little more oil if needed, then add the onion, carrots, and celery. Cook for about 5-7 minutes until softened, stirring occasionally. Add garlic and cook for another minute.
  4. Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3-4 minutes, allowing it to reduce slightly.
  5. Build the Sauce: Add the crushed tomatoes, beef broth, bay leaf, thyme, rosemary, oregano, and crushed red pepper flakes. Stir well.
  6. Add the Beef Back: Return the beef to the pot, ensuring it’s submerged in the sauce. Bring to a simmer, then reduce the heat to low.
  7. Simmer Low and Slow: Cover the pot and let the ragu simmer for 2.5 to 3 hours, or until the beef is fork-tender and the sauce is thickened. Stir occasionally to prevent sticking.
  8. Shred and Serve: Using two forks, shred the beef into the sauce. Serve the ragu over your choice of pasta, polenta, or mashed potatoes.
  9. Garnish: Top with fresh basil or parsley and a generous sprinkle of Parmesan cheese.

Tips:

  • This ragu tastes even better the next day as the flavors meld, so consider making it ahead.
  • If you’d like a smoother sauce, use an immersion blender to blend the sauce slightly before adding the shredded beef back in.

Enjoy your cozy, homemade beef ragu!

 

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