There’s nothing quite like a warm, hearty bowl of Beef Ragu. Slow-cooked beef in a rich, flavorful sauce that’s made from tomatoes, wine, and aromatic herbs—this dish is the definition of comfort food. The beef is melt-in-your-mouth tender, the sauce is full of deep, savory flavor, and when it’s served over pasta or polenta, it’s truly a meal worth savoring. Perfect for a cozy dinner or to impress guests, this Beef Ragu is one of those dishes that gets better with time and is even more delicious the next day.
Why You’ll Love This Recipe?
Beef Ragu is the ultimate comfort food that combines simple ingredients with deep, rich flavors. The beef is slow-cooked until it’s tender enough to fall apart with a fork, while the sauce simmers and develops layers of savory goodness. The mix of tomatoes, garlic, and herbs creates a mouthwatering aroma that will fill your kitchen and make you hungry before you even sit down to eat. And the best part? It’s a make-ahead dish, so you can enjoy the flavors on your own time, whether for a cozy dinner or to serve at a special occasion. You’ll love how hearty and satisfying this dish is, and how easy it is to bring everything together.
Ingredients
The ingredients for Beef Ragu are fairly simple but full of flavor. Here’s a preview (full ingredient list below):
- Beef chuck roast (a well-marbled cut works best for a tender result)
- Tomatoes (crushed or whole that you can break apart during cooking)
- Red wine (adds depth and richness to the sauce)
- Onion, carrots, and celery (for aromatics and flavor)
- Garlic (because, of course, garlic makes everything better)
- Olive oil (for searing the beef)
- Beef broth (to make the sauce rich and savory)
- Fresh herbs (rosemary, thyme, and bay leaves for depth of flavor)
- Salt and pepper (to season)
These ingredients come together to create the rich, velvety sauce and melt-in-your-mouth beef that will have you reaching for seconds.
Directions
Step 1: Sear the Beef
Start by seasoning the beef chuck roast generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat some olive oil over medium-high heat. Once the oil is hot, sear the beef on all sides until it’s beautifully browned. This will take about 4-5 minutes per side. Once seared, remove the beef from the pot and set it aside. Searing the beef locks in the flavor and gives the dish a nice depth.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-6 minutes, until the vegetables are softened and the onion is translucent. This step builds a flavorful base for the sauce. Add the minced garlic and cook for another 1 minute until fragrant.
Step 3: Deglaze the Pot
Next, pour in the red wine, scraping the bottom of the pot to loosen any browned bits stuck to the bottom. These bits are packed with flavor! Let the wine simmer for 2-3 minutes, reducing slightly, and then add the crushed tomatoes (or whole tomatoes that you break up with a spoon). Add in the beef broth, and stir everything together.
Step 4: Add the Beef and Herbs
Return the seared beef to the pot, nestling it into the sauce. Add the fresh rosemary, thyme, and bay leaves. Bring everything to a simmer, then cover the pot with a lid and reduce the heat to low. Let the beef cook for about 3-4 hours, or until it’s tender and easily shreds with a fork. Check the beef occasionally and add more broth if needed to keep the sauce from getting too dry.
Step 5: Shred the Beef
Once the beef is done, remove it from the pot and shred it using two forks. Discard any large pieces of fat or gristle, then return the shredded beef to the pot, stirring it into the sauce. Let the beef soak in the sauce for an additional 10-15 minutes to absorb all the flavors.
Step 6: Serve
Taste the ragu and adjust the seasoning with more salt and pepper if needed. Serve the Beef Ragu over a bed of pasta, polenta, or mashed potatoes for a comforting meal. Top with a sprinkle of freshly grated Parmesan cheese and some fresh herbs for a finishing touch.
Expert Tips and Tricks
- Searing the beef: Don’t skip the searing step! It creates a beautiful crust on the beef and adds so much flavor to the sauce.
- Slow cooking: The longer the beef cooks, the more tender and flavorful it will be. If you have the time, you can even cook it low and slow for 6-8 hours for the ultimate melt-in-your-mouth result.
- Make it ahead: Beef Ragu is one of those dishes that gets better the next day. The flavors continue to develop as it sits, so don’t hesitate to make it ahead of time and store it in the fridge for 2-3 days.
- Use a slow cooker: If you prefer, you can cook the ragu in a slow cooker on low for 6-8 hours. Simply follow the same steps for searing and sautéing the vegetables, then transfer everything to the slow cooker to finish cooking.
Recipe Variations and Possible Substitutions
- Different cuts of beef: You can also use brisket or short ribs for this recipe. Both cuts have a lot of flavor and will become tender with slow cooking.
- Vegetarian version: While this dish is traditionally made with beef, you can try substituting the beef with mushrooms (like cremini or portobello) for a hearty, vegetarian version. Cook the mushrooms until browned, and follow the rest of the recipe as written.
- Red wine: If you don’t drink alcohol, you can use a splash of balsamic vinegar or extra beef broth to replace the wine. While the flavor won’t be exactly the same, it will still be delicious.
- Spicy kick: Add some red pepper flakes or a diced chili to give the sauce a little heat.
Serving and Pairing Suggestions
Beef Ragu is a hearty dish that pairs beautifully with simple sides:
- Pasta: Wide pasta like pappardelle, tagliatelle, or fettuccine is perfect for soaking up all that delicious sauce.
- Polenta: Serve the ragu over creamy polenta for a comforting, rich meal.
- Mashed potatoes: The tender beef and rich sauce would be fantastic served over a bed of creamy mashed potatoes.
- Bread: Serve it with a crusty loaf of bread to mop up any remaining sauce.
Storage and Reheating Tips
Beef Ragu makes great leftovers! Store any leftover ragu in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it up in a pot over low heat, adding a splash of broth or water to loosen it if necessary. You can also freeze the ragu for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.
4 FAQs
1. Can I use ground beef instead of chuck roast?
While ground beef can be used, it won’t have the same depth of flavor and tenderness that comes from slow-cooking a tougher cut like chuck roast. If you’re in a pinch, though, it’s an option!
2. Can I use a different alcohol in place of red wine?
You can try using a dry white wine or even a splash of brandy or whiskey if you prefer. Keep in mind that the flavor will change slightly, but it will still be delicious!
3. How do I know when the beef is done?
The beef is done when it’s fork-tender and easily shreds apart. It should break apart with little effort. If it’s not shredding, give it a bit more time to cook.
4. Can I make this dish in advance?
Absolutely! Beef Ragu actually tastes even better the next day once the flavors have had more time to meld together. You can prepare it up to 3 days ahead of time, or even freeze it for later.
Conclusion
Beef Ragu is one of those dishes that’s sure to become a family favorite. It’s comforting, flavorful, and a true crowd-pleaser. With tender beef, a rich sauce, and the right amount of savory goodness, it’s a dish that’s worth the time it takes to make it. Whether you’re serving it over pasta, polenta, or mashed potatoes, Beef Ragu is a meal that will warm your heart and fill your belly. Don’t be surprised if it becomes a regular on your dinner table!
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Beef Ragu: A Rich, Comforting, and Hearty Dish
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Course, Comfort Food
- Method: Slow-Cooking, Stovetop
- Cuisine: Italian
Description
Slow-cooked beef in a rich, flavorful sauce made from tomatoes, wine, and aromatic herbs. Beef Ragu is the definition of comfort food. The beef becomes melt-in-your-mouth tender, and the sauce is deep and savory. Serve it over pasta or polenta for a truly satisfying meal. It’s even better the next day!
Ingredients
- 3 lbs beef chuck roast (well-marbled cut)
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- Fresh herbs for garnish (optional)
Instructions
- Sear the Beef: Season beef with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned (about 4-5 minutes per side). Remove beef and set aside.
- Sauté the Vegetables: In the same pot, add onion, carrots, and celery. Cook for 5-6 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Deglaze the Pot: Pour in red wine, scraping the bottom to loosen any browned bits. Simmer for 2-3 minutes. Add crushed tomatoes, beef broth, and stir to combine.
- Add Beef and Herbs: Return the seared beef to the pot. Add rosemary, thyme, and bay leaves. Bring to a simmer, cover, and reduce heat. Cook for 3-4 hours, or until beef is fork-tender and easily shreds.
- Shred the Beef: Remove beef from the pot and shred using two forks. Discard large pieces of fat. Return the shredded beef to the sauce and cook for 10-15 minutes to absorb flavors.
- Serve: Adjust seasoning with salt and pepper. Serve over pasta, polenta, or mashed potatoes. Top with Parmesan and fresh herbs.
Notes
- Searing the beef is crucial to develop depth of flavor in the sauce.
- This dish improves if made ahead of time. The flavors develop more the next day.
- You can use a slow cooker: After searing, transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg