italiandinner

Slow-Braised Italian Beef Ragù

Name: Slow-Braised Italian Beef Ragù
Prep time: 10 min
Cook time: 3 h 5 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 lb beef chuck roast; 2 tbsp olive oil; 1 medium yellow onion; 2 medium carrots; 2 count celery stalks; 4 cloves garlic cloves; 2 tbsp tomato paste; 1 cup dry red wine; 28 oz crushed tomatoes; 1 cup beef broth; 2 count fresh rosemary sprigs; 3 count fresh thyme sprigs; 1 pinch salt and pepper

Marissa's Mediterranean

medium

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Tender, fall-off-the-bone beef chuck slow-cooked in a rich tomato and herb sauce. A nourishing, one-pot Italian classic that fills the whole house with the most incredible aroma.

High-ProteinDairy-FreeComfort-Food

Ingredients

Servings

Instructions

Prep

1
Season the beef chunks generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
10 min

Cook

2
Sear the beef in batches until deeply browned on all sides. Remove the beef and set aside on a plate.
15 min
Don't crowd the pan or the meat will steam instead of browning!
3
In the same pot, add the onion, carrots, and celery. Sauté until the onions are translucent and the vegetables begin to soften.
8 min
4
Stir in the garlic and tomato paste, cooking for another minute until fragrant and the paste turns a deep brick red.
2 min
5
Pour in the red wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let it simmer until reduced by half.
5 min
6
Add the crushed tomatoes, beef broth, rosemary, and thyme. Return the beef and any accumulated juices back to the pot. Ensure the meat is mostly submerged.
2 min
7
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook until the beef is fork-tender.
2 hr 30 min
You can also pop this in a 325°F oven if you prefer!
8
Remove the herb sprigs. Taste and adjust seasoning with more salt or pepper if needed. Serve hot.
3 min

Chef's Notes

This is my ultimate 'set it and forget it' family dinner. The key to that melt-in-your-mouth texture is the slow braise in the tomato and wine liquid. If you don't have red wine, a splash of beef stock with a tablespoon of balsamic vinegar works wonders too! Serve this over a bed of creamy polenta or even some thick-cut sourdough to soak up every drop of that vibrant sauce.

Reviews

Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.

Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.

Slow-Braised Italian Beef Ragù

Slow-Braised Italian Beef Ragù

Photos

Ingredients

Instructions

Chef's Notes

Reviews

Recipe Stats

Recipe Stats