Beef Ragu Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 42 mins
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Servings
8
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Calories
756 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Beef Ragu Recipe
Description
This recipe begins by seasoning cubed chuck roast and searing it in olive oil until browned. The pot is then used to sauté diced onions, carrots, celery, and garlic to form a soffrito base. Tomato paste, balsamic vinegar, and oregano are added before deglazing with beef broth to lift the browned bits from the pan.
Crushed and diced canned tomatoes combine with minced basil leaves, and the beef returns to the pot for a low, slow simmer of three to three and a half hours until tender. The meat is shredded and reincorporated into the sauce, which is seasoned to taste with salt and pepper.
Alongside the ragu, cheesy polenta is prepared by cooking cornmeal in salted water, then finishing with butter and shredded Gruyère cheese for a smooth, creamy texture that complements the dense meat sauce. The dish serves as a comforting main course with a balance of tender beef and soft polenta.
Ensure chuck roast pieces are cut evenly for uniform cooking. Low and slow simmering prevents burning and toughness. Additional broth can be added if the sauce reduces too much before the beef is tender.
Ingredients
Braised Beef Ragu
- 2½ tbsp extra-virgin olive oil
- 3 pounds chuck roast cut into 4 to 5 large pieces, boneless
- 1 onion medium, diced
- 2 carrot medium, peeled and diced
- 2 celery medium stalks, trimmed and diced
- 4 garlic thinly sliced cloves
- 1½ tbsp oregano minced
- 3½ tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 cup beef broth
- 28 ounce crushed tomato canned
- 14 ounce diced tomatoes with juices, canned
- 1 basil bunch, minced leaves
cheesy polenta
- 8 cups water
- 2 cups polenta dry
- 5 tbsp butter unsalted
- 1½ cups gruyere cheese shredded
- salt to taste
- black pepper to taste
garnish
- 1/2 cup Parmesan Cheese grated
- 12 basil leaves
Instructions
beef ragu
- Season chuck roast all over with salt and pepper. Pour 1 tablespoon oil in a large, Dutch oven over medium-high heat.
- Add beef to Dutch oven and sear on each side for 5 minutes. Remove from pot and set aside.
- Add remaining oil to Dutch oven followed by onions, carrots and celery and saute for 4-5 minutes. Add the garlic and saute for another 2 minutes. Season with salt and pepper.
- Stir oregano, tomato paste and balsamic vinegar to mixture and stir together.
- Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.
- Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.
- Add beef back into pot and reduce heat to medium-low to low. Cover and (barely) simmer for 3 to 3 1/2 hours or until beef is for tender and falling apart.
- Shred beef with 2 forks and stir into sauce until evenly combined. Season with salt and pepper to taste.
Polenta
- Pour water into a saucepan and place over medium-high heat. Season with salt and pepper. Bring water to a boil and whisk in the polenta in a slow and steady stream until fully combined.
- Lower heat to medium and simmer for 30 to 40 minutes, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.
To Serve
- Pour polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves (optional). Serve.
Notes
- Cut chuck roast into evenly sized pieces to ensure uniform cooking and tenderness.
- Simmer gently at low heat to prevent burning and maintain beef tenderness throughout the braising.
- The soffrito of onions, carrots, celery, and garlic builds deep flavor and is a classic Italian foundation for sauces.
- Tough beef cuts like chuck roast become tender through slow braising, making this an economical but flavorful option.
- If the liquid reduces excessively before the beef is tender, add more beef broth to prevent drying and burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Calories | 756kcal | 38% |
| Carbohydrates | 47g | 16% |
| Protein | 50g | 100% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 169mg | 56% |
| Sodium | 719mg | 30% |
| Potassium | 1273mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4384IU | 88% |
| Vitamin C | 21mg | 23% |
| Calcium | 466mg | 47% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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