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
Units
Scale
- 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