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
- – 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
- 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!
– 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.