HOW TO MAKE BEEF RAGU RECIPES

Name: Best-Ever Beef Ragu
Prep time: 15 min
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: 2 tbsp. extra-virgin olive oil, divided; 2 lb. chuck roast, cut into 2" cubes; Kosher salt; Freshly ground black pepper; 1 medium yellow onion, chopped; 5 cloves garlic, thinly sliced; 1/2 tsp. fennel seeds; 1/4 tsp. red pepper flakes; 2 tbsp. tomato paste; 1/4 c. red wine; 1 (28 oz.) can whole peeled tomatoes; 1/4 c. water; 3 sprigs thyme; 1 bay leaf; 2 tsp. balsamic vinegar; Parmesan, for serving; Freshly chopped parsley, for serving

BEST BEEF RAGU RECIPE - HOW TO MAKE BEEF RAGU

Best Beef Ragu Recipe - How to Make Beef Ragu image

Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather.

Provided by Lena Abraham

Categories feed a crowd dinner meat

Total Time 2 hours 35 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tbsp. extra-virgin olive oil, divided
2 lb. chuck roast, cut into 2" cubes
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
5 cloves garlic, thinly sliced
1/2 tsp. fennel seeds
1/4 tsp. red pepper flakes
2 tbsp. tomato paste
1/4 c. red wine
1 (28 oz.) can whole peeled tomatoes
1/4 c. water
3 sprigs thyme
1 bay leaf
2 tsp. balsamic vinegar
Parmesan, for serving
Freshly chopped parsley, for serving

Steps:

In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl. Heat remaining oil, still over medium heat. Add onion and cook until soft, 6 minutes. Add garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more. Add tomato paste and cook until it is darkened in color, 1 to 2 minutes more. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Use a wooden spoon to break up tomatoes and meat, and remove bay leaf. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.

THE ABSOLUTE BEST BEEF RAGU RECIPE THAT WILL BECOME A ...

The Absolute Best Beef Ragu Recipe That Will Become A ... image

This delicious beef ragu recipe is the perfect balance of rich flavor and texture. It's a great way to sneak vegetables into your dinner, freezes well for future meals, and is a true authentic italian recipe.

Provided by Sondra Barker

Categories Main Course

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 16

Ingredients

2 lb beef chuck roast (remove fat & cut into large cubes)
1 cup carrots (about 2 large carrots diced small)
1/2 cup Tuscan kale (chopped)
1/2 cup sweet onions (chopped small)
3 cloves garlic (chopped)
1 tbsp flour (or cornstarch for gluten-free)
1/2 cup red wine
1 tbsp balsamic vinegar
13.5 oz whole peeled tomatoes (marzano brand chopped)
2 tbsp tomato paste (organic)
1 tsp olive oil
1 tbsp butter
1 tbsp thyme (fresh)
1 whole bay leaf
1½ tsp salt (pink himalayan)
1/2 tsp pepper

Steps:

First, you'll want to remove the whole tomatoes, squeeze out, and reserve the tomato juice in a separate bowl. Then add your red wine, tomato paste, balsamic vinegar, and whisk together. Set to the side.
Next, cube your beef and sprinkle with salt and pepper. Then turn your instant pot onto the saute feature on "more" which is high. Once heated spray with olive oil. I use Mr. Misto so I don't add more olive oil than what is needed. Then brown your meat, remove and set to the side.
Next, reduce the saute heat to normal and add 1 tbsp of butter, onions, garlic, and bayleaf. Saute for about 1-2 minutes. It's ok if there are brown bits at the bottom of the pan. Then add your flour (or cornstarch if you're gluten free) and cook for about 1 minute.
Then, add the kale and saute until it is shriveled. Next, add the chopped tomatoes, combine all ingredients, and then pour in the tomato sauce with red wine, balsamic, and tomato paste you had set to the side. Be sure to scrape up all the brown bits.
Turn of the saute feature and add your browned beef chuck, carrots, salt, pepper, and thyme.
Set the pressure cooker setting to cook on high for 35 minutes, and quick release when finished.

Nutrition Facts : ServingSize 1 cup, Calories 530 kcal, CarbohydrateContent 15 g, ProteinContent 46 g, FatContent 30 g, SaturatedFatContent 13 g, CholesterolContent 164 mg, SodiumContent 1309 mg, FiberContent 3 g, SugarContent 7 g

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