I keep coming back to this recipe because it feels both rustic and impressive. The long cooking time builds incredible depth, the vegetables melt into the sauce, and the beef shreds effortlessly. I also enjoy how versatile it is, whether I serve it for a cozy family dinner or a special occasion meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 lb chuck roast, patted dry and cut into large pieces 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons extra virgin olive oil 1 tablespoon butter 2 carrots, chopped 2 celery stalks, chopped 1 medium yellow onion, diced 1 1/2 tablespoons minced garlic 3 tablespoons tomato paste 1/3 cup red wine vinegar or dry red wine 2 cups beef broth 1/4 cup water 28 oz crushed tomatoes 1/4 teaspoon crushed red pepper, optional 2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme 2 dried bay leaves
For serving Pappardelle or preferred pasta Parmesan cheese
Directions
I start by preheating the oven to 350°F (165°C). I season the beef generously with salt and black pepper on all sides.
I heat the olive oil in a large enameled Dutch oven over medium-high heat. Once hot, I sear the beef until deeply browned on all sides, then remove it and set it aside, leaving the browned bits in the pot.
I reduce the heat and add the butter, followed by the carrots, celery, and onion. I cook until the vegetables soften, then stir in the garlic until fragrant. I add the tomato paste and mix it well with the vegetables.
I deglaze the pot with the red wine vinegar, scraping up all the flavorful bits from the bottom. Once reduced, I add the beef broth, water, crushed tomatoes, and crushed red pepper if using, bringing everything to a gentle simmer.
I return the beef to the pot, add the thyme and bay leaves, cover, and transfer it to the oven. I let it cook until the beef is extremely tender.
Once done, I remove the beef and mash the vegetables in the sauce for a hearty texture. I shred the beef, return it to the pot, and adjust seasoning as needed.
Servings and Timing
I make this recipe to serve about 8 people. Prep time takes around 30 minutes. Cook time is approximately 3 hours. Total time comes to about 3 hours and 30 minutes.
Variations
I sometimes substitute red wine for the vinegar for a deeper, rounder flavor. When I want a smoother sauce, I use an immersion blender instead of mashing the vegetables. I also enjoy adding a pinch of nutmeg or extra thyme for warmth.
Storage / Reheating
I store leftover beef ragu in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for several months. To reheat, I warm it gently on the stovetop, adding a splash of broth if needed.
FAQs
What cut of beef works best for ragu?
I always use chuck roast because it becomes incredibly tender during long cooking.
Can I make this in a slow cooker?
I do, but I still sear the beef and cook the vegetables first for the best flavor.
Does the vinegar make the sauce sour?
I find it balances beautifully and mellows as the sauce cooks.
What pasta pairs best with beef ragu?
I love pappardelle because it holds the sauce well, but any sturdy pasta works.
Does this taste better the next day?
I think it does, since the flavors deepen even more overnight.
Conclusion
This beef ragu is one of my favorite slow-cooked meals because it’s rich, comforting, and incredibly satisfying. I love how time transforms simple ingredients into a deeply flavorful sauce that feels special every time I serve it.
