Slow Cooked Beef Ragu

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Instead of using hamburger meat, try using cubed stew meat in you beef ragu! Make sure to simmer the beef and allow it to cook until it’s falling apart. Beef stock or bone broth, a bundle of herbs, and red wine give this wintery dish a wonderful flavor. I serve slow cooked beef ragu over mashed potatoes or in a soup bowl with warm bread. Try it and let me know what you think!

If you are in the market for a Dutch oven, this is one I used.

Beef Ragu
Yield: serves 4-6

Slow Cooked Beef Ragu

Beef Ragu

Try this elevated version of beef ragu! Allow ample amount of time to slow simmer the stew meat and make sure to add the herbs, cheese rind, and red wine.

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 3.5-4 pounds beef chuck roast, cubed
  • 1 Tablespoon salt (to taste)
  • 1/2 teaspoon ground pepper (to taste)
  • 14-16 ounces beef or bone broth
  • 1 1/2 cups red one (any will do)
  • 6 tablespoons olive oil (seperated)
  • 4 cloves minced garlic
  • 3 or 4 carrots (about a cup, diced)
  • 3-4 celery stalks (about a cup, diced)
  • 28 ounces crushed tomatoes
  • 1 onion, diced
  • 4 ounces tomato paste
  • Fresh thyme and a couple bay leaves. You may also add a Parmesan cheese rind for extra flavor.
  • 2 pounds dried pappardelle (to serve with ragu)
  • 1/2 cup cream
  • fresh parmesan and parsley optional

Instructions

  1. Rinse and dry beef cubes.
  2. Salt and pepper liberally.
  3. In a hot Dutch oven, add a couple tablespoons of olive oil followed by beef cubes. Add just enough to cover the bottom of the Dutch oven (one layer). Sear on all sides and remove.
  4. Continue to sear meat in batches setting seared pieces aside. Remove all meat an add a little more olive oil to the Dutch oven. Add carrots, onion, and celery. Cook for about 15 minutes until onions are translucent and starting to get brown. Add garlic and cook for another few minutes being careful not to burn the garlic. This extended cooking really brings out the flavor!
  5. Add tomato paste. Continue cooking until incorporated.
  6. Add diced tomatoes and beef.
  7. Add broth plus enough water to cover the beef. Add your bundle of herbs and Parmesan cheese rind if you have one. Simmer for several hours until meat is falling apart. As you near the end of your cooking time, add cream.
  8. Prepare pasta according to manufactures instructions. Strain, don't rinse, and add olive oil and salt to taste.
  9. Spoon ragu over pasta and top with parmesan and parsley, serve.

Notes

For those in the market for a Dutch oven, here is the one I used today.

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