Description
Experience the warmth and richness of braised beef ragu, a timeless dish that envelops your senses with tender beef simmered in a savory sauce. Perfect for cozy family dinners or festive gatherings, this recipe is straightforward yet impressive, making it a favorite among both novice cooks and seasoned chefs. Serve it over pasta or polenta to create a meal that brings everyone together.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 medium carrots, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 28 oz can whole tomatoes, crushed by hand
- 2 tsp fresh thyme leaves
- 1 bay leaf
- 3 tbsp olive oil
- 2 cups beef broth
Instructions
- Preheat oven to 325°F (163°C).
- Dice onions, slice carrots, and mince garlic.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the beef chuck roast until browned on all sides (about 3-4 minutes per side). Remove from pot.
- Sauté onions and carrots in the same pot until onions are translucent (about 5 minutes).
- Deglaze with red wine, scraping up brown bits; simmer for about 5 minutes.
- Stir in crushed tomatoes, garlic, thyme, bay leaf, and beef broth. Return the beef to the pot.
- Cover tightly and braise in the oven for 2½ to 3 hours until fork-tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 405
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg