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Comforting beef stew over homemade pasta on a white plate.

Beef Ragù

Amanda BC
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Course beef, Main Course
Cuisine Italian
Servings 6 servings
Calories 384 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef chuck roast cut into large chunks
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 small onion finely chopped
  • 1 carrot diced
  • 1 celery rib diced
  • 1 clove garlic minced
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine
  • 14 ounces crushed tomatoes
  • 1/2 cup beef broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 8 ounces pasta
  • Parmesan cheese grated (for serving)

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat.
  • Season beef chunks with salt and pepper, then sear in the hot oil until browned on all sides. Remove beef and set aside.
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  • In the same pot, add onions, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
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  • Add garlic and cook for another minute until fragrant.
  • Stir in tomato paste and cook for 2 minutes.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
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  • Add crushed tomatoes, beef broth, bay leaf, and thyme. Return the beef to the pot.
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  • Bring to a simmer, then reduce heat to low and cover. Cook for about 3 hours, or until the beef is very tender.
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  • Remove bay leaf. Shred the beef in the pot using two forks.
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  • Cook your pasta according to package instructions. Drain and add to the pot with the ragù. Stir to combine.
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  • Serve hot, topped with grated Parmesan cheese.

Nutrition

Calories: 384kcalCarbohydrates: 45gProtein: 23gFat: 12gSaturated Fat: 4gSodium: 884mgFiber: 5g
Keyword Beef Ragù
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