Beef Ragu
User Reviews
4.9
Beef Ragu
Description
This Beef Ragu recipe starts by seasoning and searing bite-sized chuck roast pieces until deeply browned to develop flavor. A mix of olive oil and butter softens chopped carrots, celery, and onions in the same pot. Garlic and tomato paste are cooked until fragrant, then the pan is deglazed with red wine vinegar to lift flavorful browned bits. The beef and vegetables combine with beef broth, water, crushed tomatoes, crushed red pepper, thyme, and bay leaves for a slow braise.
The ragu simmers in the oven at moderate temperature or can be finished slowly in a slow cooker, allowing the beef to become tender enough to shred easily. The sauce thickens and concentrates, balancing acidity and savory meat flavors. Serving the ragu over pappardelle pasta topped with grated Parmesan cheese creates a comforting dish with contrasting textures.
Following the initial steps on the stovetop before transferring the mix to a slow cooker improves sauce depth and texture, preventing a thin or overly vinegary sauce. Stored refrigerated, the ragu keeps well for up to five days and freezes well for extended use, making it practical for batch cooking and reheating.
Ingredients
- 3 lb chuck roast patted dry and cut into fist-sized pieces
- 1 teaspoon table salt
- 1 teaspoon black pepper ground
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon butter salted or unsalted
- 2 carrot chopped (about 1 heaping cup
- 2 celery chopped (about 1 cup, stalks
- 1 yellow onion diced (about 1 ½ cup, medium
- 1 ½ Tablespoons garlic about 5-6 cloves, minced
- 3 Tablespoons tomato paste
- ⅓ cup red wine vinegar may substitute a dry red wine
- 2 cups beef broth may substitute chicken broth or chicken stock
- ¼ cup water
- 28 oz crushed tomatoes
- ¼ teaspoon crushed red pepper optional
- 2-3 thyme or 1 teaspoon dried thyme, fresh, springs
- 2 bay leaves dried
For Serving
- 12 oz-1 lb pappardelle for serving, or preferred pasta
- Parmesan Cheese for serving
Instructions
- Arrange rack to center of oven and preheat oven to 350F (165C).
- Season beef on all sides with salt and pepper.
- Heat oil in a large enameled Dutch oven over medium/high heat. Once oil is shimmering, add beef and sear on all sides until deep brown in color (once you place the beef in the pot, let it sit for about 2-3 minutes before touching/turning it so you get a nice sear). After searing, remove to a plate and set aside. There should be lots of browned bits on the bottom of the pot – leave those, they’re great for flavor.
- Reduce heat to medium. Add butter to the pot and, once melted, add carrot, celery, and onion and cook, stirring occasionally, until softened (about 3-5 minutes).
- Add garlic and cook, stirring frequently, until fragrant (about 30 seconds).
- Add tomato paste and stir until well-incorporated with veggies.
- Deglaze the pan by slowly pouring in red wine vinegar and scraping the bottom of the pan to loosen any brown bits. Cook until the vinegar is reduced by about 50% and the steam from the pot no longer has a pungent vinegar odor.
- Add beef broth, water, crushed tomatoes, and crushed red pepper (if using). Bring to a simmer, stirring occasionally.
- Return beef to the pot and add bay leaves and thyme (make sure they are submerged), cover with lid, and transfer to the oven.
- Cook for 3 hours or until beef is extremely tender and may be easily shredded with a fork (but don’t shred it yet).
- Remove beef from the pot. Use a potato masher to break up the vegetables in the pot (for a smoother sauce, use an immersion blender, but I like mine a bit heartier). Shred the beef and return to the pot. Taste-test and add additional salt/pepper as needed.
Serving
- Serve as desired, I like to serve mine over pappardelle. If you’d like to toss the noodles with the bolognese sauce, reserve a bit of the pasta water (about ½ cup) and add it into the sauce with the noodles and simmer over low heat for several minutes until thickened and clinging to the noodles before serving. Top with freshly grated parmesan cheese.
Notes
- For richer flavor in a slow cooker, complete initial stovetop steps before transferring and cooking low and slow.
- Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for longer storage.
- Using fresh herbs and browning the beef well add depth to the final sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 565kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 42g | 84% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 157mg | 52% |
| Sodium | 854mg | 36% |
| Potassium | 1092mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 448IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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