This Beef Ragù has French origins but it is really Italian. It does take about 3 hours to braise, but it is delicious. It has deep flavors and it is a very satisfying and comforting dish. Pair it with a side dish of Parmesan Mash for a change from polenta or pasta.

Beef Ragu

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Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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


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.

Author Notes

Just a few lines about this ragù. The dish is very easy to make and tastes wonderful. But, after we ate a generous dinner sized portion, I still had some left over. I wanted to use the sauce, so the next night for dinner I used the remaining sauce to make my Quick Sausage and Pepper Fry , another Italian inspired favorite. 
You would think that by now nothing would be left over. Not so, I had sauce and peppers and onions and sausage and, left over brioche hot dog buns. A great lunch, the 3rd day! 

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