Beef Ragu

Beef ragu is a slow-cooked, hearty dish where tender beef soaks in a rich, flavorful sauce made with tomatoes. It’s perfect for a comforting meal!

Print Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Dish

Cuisine Italian

Servings 6 people

Calories 482 kcal

Equipment

Dutch Oven

Ingredients

Beef

2 pounds chuck roast or brisket cut into chunks
2 tablespoons olive oil
1 large onion finely chopped
1 medium carrot diced
2 stalks celery diced
4 cloves garlic minced
2 cans diced or crushed tomatoes 14 oz each
2 cups beef broth
2 tablespoons tomato paste
2 bay leaves
2 teaspoons fresh thyme
salt & pepper to taste

Instructions

Brown the beef in batches in a large Dutch oven with olive oil. Set the beef aside.
Sauté the onions, carrots, and celery in the same pot for about 5 minutes. Add the garlic and cook for another minute.
Stir in the tomatoes, beef broth, tomato paste, bay leaves, thyme, salt, and pepper. Return the beef to the pot and bring to a simmer.
Cover and reduce heat to low. Let the ragu cook for 2-3 hours, stirring occasionally.
Once the beef is tender, shred it with two forks and stir it back into the sauce. Taste and adjust the seasoning.

Notes

Beef ragu tastes even better the next day, so feel free to make it ahead and store leftovers for up to 3 days. You can also freeze it for up to 3 months.

Keyword Beef, Comfort Food, Slow Cooked