Slowy Brasied Beef Ragú Recipe ❤️🔥 Here's your Bite
Here’s how to make it: Ingredients 2-2.5 lbs chuck roast, cut into 4 pieces Salt and freshly ground black pepper, to taste 2 tbsp olive oil 2 tbsp butter 1 medium onion, finely diced 2 carrots, finely diced 2 celery stalks, finely diced 1 tsp Italian seasoning 1 tsp red pepper flakes (optional, adjust to taste) 6-8 cloves garlic, minced 2-3 tbsp tomato paste 500 ml (about 2 cups) dry red wine 1 can (28 oz) whole tomatoes, crushed with your hands 1 cup @Kettle & Fire beef broth (or enough to ensure meat is mostly submerged) 1 Parmesan rind 3–4 sprigs fresh thyme 2 sprigs fresh rosemary 1 bay leaf 1/2 cup heavy cream (optional)
For Serving: 1 lb pappardelle pasta, plus reserved pasta water Freshly grated Parmesan cheese (a lot!) Fresh parsley or basil, for garnish
- Preheat your oven to 300°F (150°C).
- Cut a the chuck roast into 4 pieces and season generously with salt and pepper.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the chuck roast pieces on all sides until browned, about 2 minutes per side. Remove the beef and set aside.
- Lower the heat to medium and add 2 tbsp butter to the pot. Add the carrot, celery, and onion. Season with Italian seasoning, red pepper, salt and pepper. Sauté until softened, about 8–10 minutes.
- Add minced garlic and cook for another 30 seconds, until fragrant.
- Clear a space in the center of the pot. Add the tbsp tomato paste and let it caramelize undisturbed for 1–2 minutes, then stir into the vegetables.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
- Stir in the crushed tomatoes and beef stock. Season again with salt and pepper to taste.
- Add the Parmesan rind, fresh thyme, fresh rosemary, and bay leaf to the pot.
- Return the seared beef to the pot, ensuring it is mostly submerged in the sauce. Cover with a lid and transfer to the oven.
- Bake for 4 hours, stirring every once in a while.
- Once the beef is fork-tender, remove the pot from the oven. Discard the Parmesan rind (if you can find it), thyme sprigs, rosemary sprigs, and bay leaf.
- Use a wooden spoon to shred the beef directly in the pot—it should fall apart easily.
- Stir in 1/2 cup heavy cream or milk (optional) for a creamy finish. 15. Cook 1 lb pappardelle pasta according to package instructions. Add the noodles directly into the ragu sauce. Add in pasta water and butter as/if needed. 16. Serve topped with a generous amount of freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil. Enjoy!
