Rich Beef Ragu
From faith 17 years ago
- 300 minutes to make
- Serves 12
This is a rich, robust beef stew or pasta sauce with a deep flavor imparted by red wine. This makes a lot but it's quite easy and a great recipe for the slow cooker. It also freezes very well, so this is a good candidate for make-ahead, freeze-ahead cooking. Read more See less
Ingredients
- 4 pounds boneless beef chuck roast, or other cubed stew beef shopping list
- Salt and freshly ground black pepper shopping list
- extra virgin olive oil shopping list
- 4 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish shopping list
- 4 sprigs sage shopping list
- 3 small onions, peeled and cut in chunks shopping list
- 8 cloves garlic, smashed and chopped shopping list
- 1 big carrot, peeled and thickly sliced shopping list
- 3 celery stalks, thickly sliced shopping list
- 4 cups red wine shopping list
- 2 28-ounce cans peeled whole cherry or plum tomatoes shopping list
- 2 tablespoons fresh rosemary shopping list
- 2 tablespoons finely grated orange zest shopping list
- 1 cup freshly grated parmigiano-Reggiano. shopping list
How to make it
- Chop all the vegetables and herbs.
- Season beef chunks with salt and pepper to taste.
- Put a heavy pot on the stove and add olive oil to cover the bottom thinly. Heat over medium-high heat.
- When oil is hot, add beef. Stir until beef is well browned on all sides. Do this in batches, if necessary, to ensure proper browning and to avoid sweating or steaming.
- Brown very well; don't worry if the meat is looking dried out. That will be taken care of.
- Add rosemary and sage sprigs, onion, garlic, carrot and celery.
- Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add wine and continue to simmer until liquid has reduced by half, about 15 minutes.
- Add tomatoes and their juices.
- Simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours, or unti the meat has fallen apart.
- Or use the slow cooker. Put everything in a slow cooker and cook on low for up to eight hours.
- When ready to serve, using two forks, finely shred meat and vegetables. Discard herb stems.
- Taste and add salt and pepper to taste.
- To serve, spoon beef ragù over pasta and garnish with fresh rosemary, orange zest and fresh shaved Parmesan.
mommyamyof1
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" It was excellent "