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–+ servings
Beef Ragu

Beef Ragu

A rich and flavorful Beef Ragu perfect for a comforting dinner, easily feeds 8 people.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine British
Servings 8 servings
Calories 364 kcal

Equipment

  • large casserole pan

Ingredients
  

  • 1 kg braising beef, chopped into bite-sized cubes
  • 3 tablespoon plain flour (all-purpose flour) heaped
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 3 tablespoon oil Use olive oil or a neutral oil such as avocado oil
  • 2 medium onions, peeled and chopped
  • 4 medium carrots, peeled and chopped into small chunks
  • 3 sticks of celery, chopped finely
  • 3 cloves garlic, peeled and minced
  • 2 tablespoon tomato puree (tomato paste)
  • 300 ml red wine (optional, replace with stock if you prefer)
  • 2 tins chopped tomatoes 400 g (14 oz) each
  • 600 ml hot beef stock (water plus 2 stock cubes is fine)
  • 1 teaspoon dried thyme

To Serve

  • cooked pappardelle pasta or your favourite pasta
  • finely grated parmesan cheese
  • small bunch parsley, chopped

Instructions
 

  • Preheat oven to 160C/325F (fan).
  • Place the braising beef in a bowl and mix with the flour, salt, and pepper.
  • Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
  • Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
  • Add in the carrot, celery, and garlic and cook for another two minutes.
  • Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
  • Add in the chopped tomatoes, beef stock, and thyme. Bring to the boil, stir and place a lid on the pan.
  • Place in the oven for 3-4 hours until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
  • Once cooked, serve with pappardelle. You can stir the pappardelle through the sauce or just serve the sauce on top of the pappardelle if you prefer. Top with a sprinkling of cheese and parsley, then serve.

Notes

This recipe can be made in a slow cooker by reducing stock amount. It can also be made ahead and frozen.

Nutrition

Serving: 1servingCalories: 364kcalCarbohydrates: 12gProtein: 37gFat: 14gSaturated Fat: 7gCholesterol: 97mgSodium: 518mgFiber: 2gSugar: 6g
Keyword Any Time Of the year, Beef Ragu, slow cooked
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