Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Ragu

Slow Cooked Beef Ragu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Total Time: 2 hours 55 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 tbsp extra virgin olive oil
  • 2 brown onions, finely diced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 2 garlic cloves, roughly chopped
  • 800 g – 1 kg beef chuck steak, cut into roughly 2 cm or 3/4″ cubes (see note 1 for substitutes)
  • 1/2 cup red wine
  • 1/2 cup tomato paste
  • 700 g 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, freshly grated, to serve

Instructions

  1. Heat the olive oil on medium-high heat in a heavy-based, deep pan with a lid.
  2. Add the onions, carrot, celery and garlic. Cook, stirring for 3-5 minutes until softened.
  3. Turn the heat to high, add the beef chuck steak and cook, stirring for 2-3 minutes until sealed.
  4. Add the red wine, tomato paste, passata, beef stock, salt, pepper, dried thyme and bay leaves. Stir to combine and bring to a gentle simmer.
  5. Cover, 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). 
  6. Shred beef with two forks and serve with your favourite pasta and Parmesan cheese.

Equipment

Notes

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 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

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.

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.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 2 hours 45 mins
  • Category: Beef, beef ragu, Slow Cooked Beef Ragu
  • Method: slow cook
  • Cuisine: Italian

Find it online: https://simplehomeedit.com/recipe/slow-cooked-beef-ragu/