Beef Ragù
Ingredients
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 4 cloves garlic
- 2 pounds boneless beef chuck roast
- divided, plus more to taste2 teaspoons kosher salt
- 3 tablespoons olive oil
divided
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can whole peeled tomatoes
28-ounce
- 3 sprigs fresh thyme
- 1 dried bay leaf
Directions
- 1
Dice 1 medium yellow onion (about 1 1/2 cups). Peel and dice 1 medium carrot (about 1/2 cup). Dice 1 medium celery stalk (about 1/4 cup). Mince 4 garlic cloves.
- 2
Trim any large pieces of fat from 2 pounds boneless beef chuck roast, then cut the roast into rough 2-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon of the kosher salt.
- 3
Heat 1 tablespoon of the olive oil in a large Dutch oven or other heavy-bottomed pot over medium until shimmering. Add half the beef and sear until the bottom is browned, 2 to 4 minutes. Flip the beef and sear until the second side is browned, 2 to 4 minutes more. Transfer to a plate. Add 1 tablespoon olive oil and the remaining beef to the pot and repeat browning.
- 4
Heat the remaining 1 tablespoon olive oil in the now-empty pot. Add the onion, carrot, and celery, and sauté until translucent and softened, 5 to 7 minutes. Add the garlic, 1/2 teaspoon fennel seeds, and 1/2 teaspoon red pepper flakes. Cook, stirring often, until fragrant, about 1 minute.
- 5
Add 2 tablespoons tomato paste and stir to coat the vegetables. Cook, stirring occasionally, until the tomato paste is darkened in color and some of it sticks to the bottom of the pot, 1 to 2 minutes. Pour in 1 cup dry red wine and scrape up any browned bits that have formed on the bottom of the pot with a wooden spoon. Simmer until the wine is reduced by about half, 1 to 2 minutes.
- 6
Add 1 (28-ounce) can whole peeled tomatoes with their juices, 3 fresh thyme sprigs, 1 dried bay leaf, and the remaining 1 teaspoon kosher salt. Cover and bring to a boil over high heat. Add the reserved beef and any accumulated juices on the plate, and stir to combine.
- 7
Reduce the heat to low. Cover and simmer, stirring occasionally, until the meat is fork tender, 2 1/2 to 3 1/2 hours. Remove the pot from the heat. Remove and discard the bay leaf and thyme sprigs. Use a potato masher to break the meat apart into shreds and break up any large pieces of tomatoes. (Alternatively, transfer the meat to a plate, shred it with two forks, and stir it back into the sauce.) Served tossed with pasta, gnocchi, or over creamy polenta.
Beef Ragù
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About this Recipe
Craving that deeply satisfying, slow-cooked flavor that fills your home with an irresistible aroma? This classic Beef Ragù delivers a rich, comforting meal perfect for gathering around the table.
This recipe works by harnessing the power of slow cooking to transform simple ingredients into something extraordinary. The combination of aromatic vegetables, savory beef chuck roast, and a balanced blend of seasonings slowly braises, creating a sauce of incredible depth. It's a testament to patience, yielding fork-tender beef and a remarkably complex flavor profile that develops over hours.
What you can expect is an incredibly tender beef, slowly braised until it practically melts, swimming in a rich, robust tomato sauce. The aromatic base of onion, carrot, and celery creates a savory foundation, deepened by the earthy notes of fennel seeds and a subtle warmth from red pepper flakes. Each spoonful offers a harmonious blend of savory, umami, and a touch of bright acidity from the whole peeled tomatoes, all balanced by the dry red wine and fresh thyme.
Customization & Variations
- For a richer flavor, consider adding a splash of balsamic vinegar along with the wine.
- Adjust the red pepper flakes to your personal spice preference; omit for no heat or add more for an extra kick.
- While beef chuck roast is ideal, you could experiment with other tough cuts suitable for braising, like short ribs, for a similar slow-cooked result.
This Beef Ragù is perfect for a comforting family dinner or an elegant meal with friends. Serve it generously over your favorite pasta, creamy polenta, or fluffy mashed potatoes for a truly satisfying experience.