This Beef Ragù may have roots in classic French braising techniques, but at heart it’s a deeply Italian dish, slow‑cooked, rustic, and full of soul‑warming flavor. Yes, it takes about three hours to braise, but every minute is worth it. The long, gentle cooking transforms the beef into something incredibly tender, while the sauce develops those deep, layered flavors that only come from time and patience.
Ragù is traditionally served with pasta or polenta but pairing it with a creamy Parmesan Mash is a wonderful twist. The buttery potatoes soak up the sauce beautifully and offer a satisfying change of pace. Simple, elegant, and absolutely delicious.
This is the kind of recipe that reminds you why slow cooking is worth it. It takes minimal effort, grants maximum reward, and is a dish that tastes like it simmered in a Tuscan kitchen.
Ingredients
- 1 lb stewing beef
- kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 1/2 medium yellow onion, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1/4 tsp Asian chili sauce (hot)
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 28 oz canned tomatoes
- 1 cup beef broth
- 1 tbsp butter
- 1/2 tsp dried rosemary
- 1/2 tsp thyme
- 1/2 tsp dried oregano
- 1 whole bay leaf
To serve:
- 1 recipe Parmesan Mash
Instructions
Gather ingredients before starting recipe
- Heat 1 tbsp olive oil in a deep sided skillet or Dutch oven over medium high heat for 1-2 minutes.
- Pat 1 lb stewing beef dry with a paper towel and season with kosher salt and freshly ground black pepper.
- Add the beef to the hot oil in a single layer. Do not crowd and make in multiple batches if you need to. Sear all sides of beef until nicely browned. Remove to a plate when all beef has been seared.
- Add a bit more oil if the pan looks dry, then add 1/2 medium yellow onion, peeled and chopped and 1 medium carrot, peeled and chopped. Sauté until the onions are softened, about 3-4 minutes. Add 1/4 tsp Asian chili sauce (hot) and 4 cloves garlic, smashed and stir to combine. Cook until the garlic becomes fragrant, about 1 minute. Stir in 2 tbsp tomato paste and cook for another half minute.
- Add 1/2 cup red wine and stir, scraping up any brown bits from the bottom of the pan. Cook until reduced by about half, 3-4 minutes. Add 1 28 oz canned tomatoes, 1 cup beef broth, 1 tbsp butter, 1/2 tsp dried rosemary, 1/2 tsp thyme, 1/2 tsp dried oregano and 1 whole bay leaf. Stir to combine and taste for seasoning.
- Return the reserved beef, stir to combine and then bring to a boil. Reduce heat to medium low, cover with a lid and cook covered for 2 1/2 to 3 hours. Check periodically to see of the beef is becomming tender.
