When I want to make something decadent and a dish to wow others, my go to is this beef ragu. Seriously, it is utterly amazing and up there with some of the best ragu dishes I’ve had at restaurants. In fact, it may be better! Plus, it is crazy easy to make. Although, it does take some patience and waiting for the minutes on the clock to tick away to hours can seem like forever once your home starts to fill with the aromas of this rich dish.
It’s also really fun to start singing “Be Our Guest” from Beauty of the Beast like my sister does whenever I mention this beef ragu…
“Beef ragout! Cheese soufflé! Pie and pudding en flambé!”
Yeah, she’s a total nerd. And this is why I love her.
The best parts of this dish include, but are not limited to:
- It is gluten free.
- It is super impressive to guests (might have mentioned that).
- It can convert non-beef eaters (if you are not a regular beef eater, trust me that this dish is worth it).
- It freezes like a dream.
- It is very economical since a little bit goes a long way.
- The ingredients are super easy to find and are in any grocery store.
Have I convinced you yet to make this?
Really, have you decided to make it yet? Because if not, keep reading and I’ll try to persuade you with how easy it is.
Just gather your ingredients shown above (chuck roast, tomatoes, garlic, carrot, celery, onion, thyme, rosemary, tomato paste, bay leaf, and beef broth).
Sear your meat. Soften veggies. Add in the rest of the ingredients. Stick in oven for four hours while you apply a face mask, clean the house, watch The Walking Dead, or take a nap. I mean the options are endless of how to pass the time.
Then, shred the beef and serve! Voila! I accept personal notes of thanks and cash.
So, I admit that this could technically be thrown in a slow cooker, HOWEVER, I have tried it before and it just isn’t the same as the slow cooked goodness of the oven. But, if you’re in a hurry, the slow cooker on low for about 7-8 hours would be okay (I say okay because it just doesn’t measure up).
(it also heats up really well back on the stove as you can see above)
This beef ragu is best served on top of my cheesy polenta or your favorite pasta, but my preferred suggestions are rigatoni or pappardelle (Quartino in Chicago inspired this recipe and they serve theirs on pappardelle).
I really am dreaming about this dish. As I am laying in bed writing I actually hope I have a dream about it. Is that weird? If so, I don’t care! It is just sooooooooo good. My beef ragu is perfect for colder days and a great idea for a holiday party. I hope you give it a try and let me know how it turns out!
- 2 - 2.5 lb beef chuck (organic preferred)
- 1 white onion - quartered and sliced thinly
- 1 carrot - diced
- 2 stalks celery - diced
- 6 garlic cloves - minced
- 3 roma tomatoes - deseeded and chopped
- 1 small can of tomato paste (6 oz)
- 3 sprigs rosemary
- 6 sprigs thyme
- 32 oz beef broth
- 1 bay leaf
- 2 tbsp olive oil
- 1/4 cup Italian parsley - chopped
- Salt and pepper to taste
- Heat dutch oven on medium high
- Season both sides of chuck roast with salt and pepper
- Sear chuck roast for 2 minutes on each side
- Remove from pan and set aside
- Add to the dutch oven the olive oil, onion, carrot, and celery
- Cook until soft - 5 minutes
- Add in garlic, tomatoes, tomato paste, rosemary, thyme, broth, and bay leaf
- Stir to combine
- Add in the chuck roast
- Cover and cook in the oven at 275 degrees F, checking and stirring after each hour
- Remove from oven and shred the beef with two forks
- Top with parsley and serve hot with your favorite pasta or polenta