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medium
Main Course
Italian
Beef Chuck Ragù in a Dutch Oven!
A rich and thick sauce, perfect with pappardelle or creamy polenta. The beef chuck slowly simmers in the oven for tender, shredded meat.
Serves
8
Ready in
240 min
Prep time
30 min
Cooking time
210 min
🧾Ingredients
- 1 kg Beef chuck (cut into 4 blocks)
- 2 Carrot
- 2 stalks Celery
- 1 large Onion
- 1 can (796 ml) Crushed tomatoes
- 250 ml Dry red wine
- 250 ml Beef broth
- 3 cloves Garlic
- 2 leaves Bay leaves
- 1 sprig Fresh rosemary
- Olive oil
- Salt
- Pepper
medium
Main Course
Italian
Beef Chuck Ragù in a Dutch Oven!
A rich and thick sauce, perfect with pappardelle or creamy polenta. The beef chuck slowly simmers in the oven for tender, shredded meat.
Serves
8
Ready in
240 min
Prep time
30 min
Cooking time
210 min
🧾Ingredients
- 1 kg Beef chuck (cut into 4 blocks)
- 2 Carrot
- 2 stalks Celery
- 1 large Onion
- 1 can (796 ml) Crushed tomatoes
- 250 ml Dry red wine
- 250 ml Beef broth
- 3 cloves Garlic
- 2 leaves Bay leaves
- 1 sprig Fresh rosemary
- Olive oil
- Salt
- Pepper
👨🍳Instructions
- 1
Preheat the oven to 300°F (150°C). In a Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the beef blocks generously with salt and pepper and brown them on all sides. Remove the meat and set aside.
- 2
In the remaining fat, add the onion, carrots, and celery. Sauté for 5 to 7 minutes until softened. Add the garlic and cook for another minute.
- 3
Pour in the red wine, scraping the bottom of the Dutch oven well to release the cooking juices. Let reduce by half.
- 4
Add the crushed tomatoes, beef broth, bay leaves, and rosemary. Return the meat to the Dutch oven. Bring to a simmer, cover, and bake for about 3h30 to 4h00.
- 5
Remove the Dutch oven from the oven. Remove the herbs (bay leaves and rosemary). Using two forks, shred the meat directly into the sauce. Mix well.
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