- 2 tbsp olive oil
- 2 brown onions, finely diced
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 2 garlic cloves, roughly chopped
- 800g – 1kg beef chuck steak, cut into roughly 2cm x 2cm cubes
- 1/2 cup red wine
- 1/2 cup tomato paste
- 700g passata
- 2 cups beef stock
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 2 bay leaves
- Pasta to serve (rigatoni pictured)
- Parmesan cheese to serve
- Heat the olive oil on medium-high heat in a heavy-based, deep skillet with a lid.
- Add the onions, carrot, celery and garlic. Cook, stirring for 3-5 minutes until softened.
- Turn the heat to high, add the beef chuck steak and cook, stirring for 2-3 minutes until sealed.
- Add the red wine, tomato paste, passata, beef stock, salt, pepper, dried thyme and bay leaves. Stir to combine and bring to a gentle boil.
- Place lid on, reduce to lowest heat setting and cook 2.5 hours or until beef is tender enough to be easily shredded with two forks (see note 1).
- Shred beef with two forks and serve with your favourite pasta and parmesan cheese.
Note 1 – If the beef is still tough after 2.5 hours of cooking, it needs to cook for longer. Make sure the sauce is still bubbling very gently (you should still be able to see bubbles appearing in the sauce, if not, the heat is too low and the beef will take a lot longer to cook). The beauty of chuck steak is that it is almost impossible to overcook – The longer it cooks, the more it will soften and break down into the sauce. Continue cooking in 30 minute intervals, if the sauce seems to be too thick and sticking to the base of the pan, add 1/2 cup of water.
MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge to reheat. Reheat on the stove or in the microwave.
- Prep Time: 10 mins
- Cook Time: 2 hours 45 mins
- Category: Beef
- Method: slow cook
- Cuisine: Italian
Keywords: beef ragu recipe, the best beef ragu, easy beef ragu