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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.

Ingredients

Scale
  • 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

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.

Find it online: https://cookingwithruth.com/indulge-in-delicious-braised-beef-ragu-recipe-today/