Description
Everyone should have a rustic ragu recipe in their back pocket for the long winter months. This one is made with chuck roast, fresh herbs, bone broth and red wine. It’s one of those recipes where there is little hands on work and then the oven does it’s magic.
First we brown the meat- remove it and add the veggies. In goes the broth, wine, rosemary, sage and thyme. Bring it up to simmer and then pop it in the oven for a few hours. When it comes out the meat is super tender and shred-y. Then we are going to simmer it down on the stove (uncovered!) until the sauce thickens.
As with most stews and braises this tastes even better the next day. I tend to make recipes like this in the morning when the kids are at school or on a lazy Sunday. Even if it has a few hours to rest, the flavors have a chance to marry to gather. Serve over creamy polenta or your favorite pasta!
Ingredients
2 lbs boneless chuck roast, cut into 1–2 inch cubes
1 tablespoon extra virgin olive oil
salt and pepper
1 onion, diced
1 stalk of celery, finely chopped
2 carrots, finely chopped
4 cloves of garlic, minced
2 tablespoons tomato paste
2 sprigs of rosemary
2 sprigs of sage
2 sprigs of thyme
1 cups of red wine
2 cups of beef bone broth
28 oz diced tomatoes
parmesan for serving
Instructions
- Season the meat generously with salt and pepper. Preheat the oven to 275’. Heat a tablespoon of olive oil in a large Dutch oven over medium heat. Sear the meat on all sides, about 2 minutes per side, to get some browning. Remove to a plate and set aside.
- Add the onions, carrots, celery, another pinch of salt and pepper. Sauté until just softened, about 3 minutes. Add the garlic, sauté another minute. Add the tomato paste, cook for another minute. Add the red wine, beef broth, tomatoes and herbs, give it a stir. Bring it up to a simmer, then add the meat back in to the pot.
- Cover the pot, and pop in the oven. Cook for 2.5-3 hours until the meat is tender and will pull apart with a fork. Remove form the oven, uncover and cook uncovered on medium heat for 20 minutes or so, until the liquid has reduced and the sauce thickens. Serve on polenta or pasta.