Indulge in Delicious Braised Beef Ragu Recipe Today!

Braised beef ragu is the kind of dish that wraps around you like a warm hug on a chilly day. Picture this: tender, slow-cooked beef infused with aromatic herbs and rich tomatoes, simmering away until it reaches the perfect level of saucy goodness. The smell alone could bring even the most dedicated takeout lover rushing home for dinner.

Now, let’s not just stop at the flavor; this dish has stories to tell. I remember the first time I made braised beef ragu for a dinner party—friends gathered around, forks poised in anticipation, as they inhaled that mouthwatering aroma wafting from the kitchen. It was an evening filled with laughter, good company, and one deliciously messy plate after another.

I still chuckle at how my friends couldn’t resist licking their plates clean. There’s something truly special about sharing comfort food that brings people together.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Chuck Roast: Choose a well-marbled cut for maximum tenderness and flavor after slow cooking.

• Onion: Sweet onions work best here; they caramelize beautifully and add depth to the sauce.

• Carrots: Fresh carrots give a delightful sweetness when cooked down, enhancing the overall flavor.

• Celery: Adds aromatic notes; don’t skip this for that classic mirepoix flavor base.

• Garlic: Use fresh garlic cloves for a robust aroma and taste—no jarred stuff here!

• Canned Tomatoes: Opt for whole peeled tomatoes; they break down perfectly during cooking.

• Red Wine: A full-bodied red wine enhances richness; choose one you would enjoy sipping too.

• Beef Broth: Use low-sodium broth to control salt levels in your final dish.

• Fresh Herbs (Thyme & Bay Leaf): Fresh herbs elevate this dish; they infuse wonderful flavors as it cooks.

• Olive Oil: A good quality extra virgin olive oil adds richness and helps in sautéing aromatics.

• Sugar (optional): A pinch balances acidity from the tomatoes but is entirely optional based on taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make braised beef ragu

Sear the Meat: Begin by heating olive oil in a large Dutch oven over medium-high heat. Season your chuck roast with salt and pepper before searing it until browned on all sides—about 10 minutes total.

Add Aromatics: Remove the meat and toss in chopped onions, carrots, celery, and garlic into the same pot. Sauté these until onions become translucent and fragrant—around 5 minutes should do.

Deglaze with Wine: Pour in your red wine to deglaze the pot, scraping up those tasty brown bits stuck on the bottom. Let it simmer for about 3-4 minutes until reduced slightly.

Add Tomatoes & Broth: Stir in canned tomatoes (crush them with your hands), followed by beef broth along with thyme and bay leaf. Return your seared roast back into the pot.

Braise Away!: Bring everything to a gentle simmer then cover it tightly. Transfer to a preheated oven at 325°F (160°C) and let it braise for about 3 hours until fork-tender.

Shred & Serve!: Once done, remove from oven and shred beef right in the pot using two forks. Mix well with sauce before serving over pasta or creamy polenta—I promise you’ll be back for seconds!

This braised beef ragu is more than just a recipe; it’s an experience waiting to happen at your dinner table! Enjoy every savory bite!

Perfecting the Cooking Process

Start by searing the beef to lock in flavors, then slowly simmer it with aromatic vegetables and herbs. This sequence ensures a depth of flavor while making everything tender.

Add Your Touch

Feel free to swap out beef for lamb or even mushrooms for a vegetarian twist. Experimenting with fresh herbs like rosemary or thyme can elevate the taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain the sauce’s rich consistency.

Sharing this dish always brings back memories of my grandmother’s kitchen, where her secret was always patience and love—her ragu was legendary in our family!

FAQ

What is the best type of meat for braised beef ragu?

Chuck roast is ideal due to its marbling, resulting in tender meat after long cooking.

Can I make braised beef ragu ahead of time?

Absolutely! In fact, it tastes even better the next day after flavors meld together.

What should I serve with braised beef ragu?

This dish pairs wonderfully with pasta, creamy polenta, or crusty bread for dipping.

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Braised Beef Ragu

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Indulge in the warmth of homemade braised beef ragu, a comforting dish featuring tender, slow-cooked chuck roast enveloped in a rich tomato and herb sauce. Perfect for any cozy gathering or family dinner, this flavorful ragu pairs beautifully with pasta or polenta, making it an instant favorite around the table.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: Serves approximately 6 people 1x
• Category: Main
• Method: Braising
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3 lbs chuck roast
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 28 oz canned whole peeled tomatoes
• 1 cup red wine (full-bodied)
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Sugar (optional)

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Season the chuck roast with salt and pepper. Sear the meat on all sides until browned, about 10 minutes. Remove from pot.
3. Add onions, carrots, celery, and garlic to the same pot; sauté until onions are translucent (about 5 minutes).
4. Deglaze the pot with red wine, scraping up brown bits for flavor. Let simmer for 3-4 minutes.
5. Stir in canned tomatoes (crushing them with your hands), beef broth, thyme, and bay leaf. Return the seared roast to the pot.
6. Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for about 3 hours until the meat is fork-tender.
7. Remove from oven and shred beef in the pot using two forks. Mix well with sauce before serving over pasta or creamy polenta.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 40g
• Cholesterol: 120mg

Keywords: For added flavor depth, consider using a full-bodied wine you enjoy drinking. Feel free to swap chuck roast for lamb or mushrooms for a vegetarian version. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on low heat.