Slowly Braised Beef Ragu

Welcome to the world of slow-cooked comfort with my Slowly Braised Beef Ragu recipe. This dish is the epitome of patience and simplicity, where humble ingredients come together to create a meal that warms your heart and hugs your soul. Tender beef chuck, aromatic veggies, fragrant herbs, and the tangy sweetness of tomatoes dance harmoniously, enhanced by a touch of spirited red wine. Let the flavors meld together as you enjoy the rich and hearty goodness of this divine ragu.

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Slowly Braised Beef Ragu

Experience the melding flavors and tender textures of Slowly Braised Beef Ragu. Robust beef chuck slowly simmers with aromatic vegetables, fragrant herbs, and savory tomato goodness to create a rich and satisfying sauce. This hearty dish is perfect for those seeking comfort and warmth on a chilly day.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mediterranean

Ingredients

  

• – 3 tablespoons olive oil
• – 2 large onions
• – 3 large carrots
• – 2 stalks celery
• – 5 garlic cloves
• – 750 grams beef chuck steak
• – 125 ml tomato paste
• – 100 ml red wine
• – 600 grams passata
• – 450 ml beef stock
• – 2 sprigs of fresh rosemary
• – 10 sprigs of fresh thyme
• – 2 dried bay leaves
• – Salt and pepper to taste

Instructions

 

• Browning the Beef:
• – Begin by chopping the onions, carrots, and celery. Mince the garlic cloves.
• – Cut the beef chuck steak into large chunks.
• – Heat olive oil in a large pot over medium heat.
• – Season the beef chunks with salt and pepper, then add them to the pot.
• – Fry until the meat is well browned on all sides. This searing step not only seals in the juices but also adds depth of flavor.
• – Once browned, remove the meat and set it aside.
• Bringing Everything Together:
• – In the same pot, add the chopped onions, carrots, and celery.
• – Sauté until the vegetables begin to soften and the onions become translucent.
• – Stir in the minced garlic and cook for another minute until fragrant.
• – Stir in the tomato paste, allowing it to coat the vegetables and cook for a few minutes.
• Slow Cooking:
• – Reduce the heat to low and add the beef chunks back to the pot.
• – Pour in the red wine, passata, and beef stock.
• – Add the fresh rosemary, thyme sprigs, and dried bay leaves.
• – Season with salt and pepper to taste.
• – Let the ragu simmer gently for about 2.5 to 3 hours, stirring occasionally.
• – The slow cooking process will break down the beef, resulting in tender and flavorful meat.
• Serve and Enjoy!
• – Once the ragu has thickened and the beef is pull-apart tender, remove from heat.
• – Remove the herb sprigs and bay leaves.
• – Check the seasoning and adjust with more salt and pepper if necessary.
• – Serve the Slowly Braised Beef Ragu with cooked pasta.
• – Garnish with grated Parmesan cheese.
• – Indulge in the delicious flavors and comforting textures of this hearty ragu!

Notes

– Feel free to use other tough, lean cuts of meat in place of beef chuck steak for slow cooking.
– Fresh herbs provide the best flavor, but dried herbs can be used as a substitute (use one-third of the amount specified for fresh herbs).
– If you prefer not to use red wine, you can replace it with an equal amount of additional beef stock.
– Cooking times may vary, so adjust accordingly. The beef should be falling apart and easily shredded with a fork when done.
– Generously season the beef before searing to build a flavorful base for the ragu.
– Leftover ragu can be stored in the refrigerator in an airtight container for up to 3-4 days. Reheat on the stove over medium heat, adding a splash of water or stock if needed to loosen the sauce.