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Slowly Braised Beef Ragu

10 Minutes + 3 hours cooking



Welcome to the world in which one pan does all the hard work and meet my Slowly Braised Beef Ragu. This recipe is where simple ingredients meet patient hands, resulting in a dish that warms your heart and hugs your soul.

Robust beef chuck gently submits to the slow passage of time, blending beautifully with aromatic veggies, fragrant herbs, and the tart sweetness of tomatoes. This symphony is completed by a hint of spirited red wine, binding the flavors into a divine ragu.



Adjust Servings
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 springs of fresh rosemary
10 springs of fresh thyme
2 dried bay leaves
salt and pepper to taste
To Serve
cooked pasta
grated parmesan cheese
Nutritional Information
371 Calories
18 g Fat
32 g Protein
19 g Carbs
7 g Sugars


Browning the Beef
Begin by chopping your onions, carrots, and celery, and mince your garlic cloves. Then, cut your beef chuck steak into large chunks. Heat up the olive oil in a large pot over medium heat. Season your beef chunks with salt and pepper and add them to the pot. Fry until the meat is well browned on all sides - this will not only seal in the juices but also add a depth of flavor to the ragu. Once browned, remove the meat and set it aside.
In the same pot, add your chopped onions, carrots, and celery. Sauté until the vegetables begin to soften and the onions become translucent. Stir in the minced garlic and continue to cook for another minute until the garlic is fragrant.
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Bringing Everything Together
Stir in the tomato paste, letting it coat the vegetables and cook for a few minutes. This will help to caramelize the tomato paste, intensifying its flavor.
Return the browned beef to the pot with the vegetables. Add in the passata, beef stock, and red wine. Give everything a good stir, making sure the beef is covered with the liquid. Add the fresh sprigs of rosemary and thyme along with the dried bay leaves. These will infuse the ragu with a complex, aromatic flavor.
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Slow Cooking
Now, reduce the heat to low and let the ragu simmer gently for about 2.5 to 3 hours, stirring occasionally. This slow cooking will break down the beef, making it tender and allowing it to absorb all the flavors.
Once the ragu has thickened and the beef is pull-apart tender, remove from heat. Fish out the herb sprigs and bay leaves. Check the seasoning and adjust with more salt and pepper if necessary. Finish with grated parmesan cheese and serve with cooked pasta.
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This recipe calls for beef chuck steak, but feel free to use any other tough, lean cuts of meat you might have on hand. They're perfect for slow cooking as they break down over time, becoming beautifully tender.
Using fresh herbs does give the best flavor. If you can't get hold of fresh rosemary or thyme, dried herbs are an acceptable substitute. As a rule of thumb, use a third of the amount specified for fresh herbs when using dried.
This provides depth of flavor. If you prefer not to cook with alcohol, replace it with an equal amount of additional beef stock.
Cooking times can vary based on your stove's heat level and the thickness of your beef cut. Adjust cooking time accordingly, the beef should be falling apart and easily shredded with a fork.
Season your beef generously before searing it. This helps to build a flavorful base for your ragu.
Leftover ragu can be stored in an airtight container in the fridge for up to 3-4 days. Reheat it on the stove over medium heat until it is heated through. If the sauce seems too thick, you can add a splash of water or stock to loosen it up.

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