Beef Ragu
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.
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Servings: people
Tip : 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.
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.
