Introduction
Beef stew is the epitome of comfort food, and this delightful Beef Ragu paired with pappardelle pasta takes it to another level. With tender chunks of beef chuck roast simmered to perfection in red wine and herbs, this dish is bursting with rich flavors. Whether you’re preparing a family dinner or hosting friends, this hearty meal will warm both the heart and the soul.
Detailed Ingredients with measures
3 pounds beef chuck roast, cut into large pieces
Kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
1 onion, chopped
2 ribs celery, chopped
2 carrots, chopped
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 cup red wine (Merlot, Pinot Noir, Chianti, or lighter Cabernet)
1 cup low-sodium beef broth
28 ounces crushed tomatoes (1 large can)
1 pound cooked pappardelle pasta (or any other ribbon pasta)
Chopped fresh parsley (optional, for garnish)
Freshly grated Parmesan cheese (optional, for garnish)
Prep Time
15 minutes
Cook Time
2½ to 4 hours
Total Time
3 to 4 hours 15 minutes
Yield
Serves 6-8
This Beef Ragu is a beautiful blend of hearty ingredients that can make any meal feel special. Don’t forget the fresh garnish of parsley and Parmesan for an added touch of flavor. Enjoy!
Detailed Directions and Instructions
Season the Beef
Generously season the 3 pounds of beef chuck roast with kosher salt and freshly ground black pepper on all sides.
Heat the Oil
In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the Beef
Add the seasoned beef pieces to the pot and sear them on all sides until a rich, brown crust forms. Once browned, remove the beef from the pot and set it aside.
Add Remaining Oil
In the same pot, add the remaining 1 tablespoon of olive oil.
Sauté Vegetables
Add the chopped onion, celery, and carrots to the pot. Sprinkle with salt and cook until the vegetables have softened, about 5-6 minutes.
Add Garlic and Herbs
Stir in the minced garlic, dried thyme, dried rosemary, and bay leaves. Cook for an additional minute to let the flavors meld.
Deglaze with Wine
Pour in 1 cup of red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add Broth and Tomatoes
Combine the 1 cup of low-sodium beef broth, the seared beef, and the 28 ounces of crushed tomatoes into the pot.
Bring to a Boil
Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer.
Cover and Cook
Cover the pot and allow the stew to simmer for 2½ to 4 hours, or until the beef is tender and can be easily shredded with a fork.
Remove Bay Leaves and Beef
Once the beef is tender, carefully remove the bay leaves and the beef pieces from the pot.
Shred the Beef
Using two forks, shred the beef into bite-sized pieces and return it to the pot, stirring to combine with the sauce.
Simmer to Deepen Flavors
Let the shredded beef simmer in the sauce for about 20 minutes to allow the flavors to deepen.
Serve Over Pasta
Serve the beef ragu generously over 1 pound of cooked pappardelle pasta or any ribbon pasta of your choice.
Garnish and Enjoy
If desired, garnish with chopped fresh parsley and freshly grated Parmesan cheese before serving.
Notes
Beef Selection
For the best results, choose a well-marbled beef chuck roast for rich flavor and tenderness.
Wine Options
Choose a red wine suitable for cooking, such as Merlot, Pinot Noir, Chianti, or a lighter Cabernet, to enhance the dish.
Pasta Alternatives
While pappardelle is recommended, any ribbon pasta such as fettuccine or tagliatelle can be used in place of the pappardelle.
Serving Suggestions
This dish pairs well with a side of crusty bread to soak up the delicious sauce.
Cook techniques
Seasoning
Generously season the beef with kosher salt and freshly ground black pepper to enhance its flavor before cooking.
Searing
Heat olive oil in a Dutch oven and sear the beef on all sides until it develops a rich, brown crust, which adds depth to the dish.
Sautéing Vegetables
After removing the beef, sauté chopped onion, celery, and carrots in olive oil until they are softened. This forms the aromatic base of the ragu.
Deglazing
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. This adds complexity to the flavor of the sauce.
Simmering
Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 2½ to 4 hours until the beef is tender and shreds easily.
Shredding
Once the beef is cooked, remove it from the pot, shred it with a fork, then return it to the sauce to absorb more flavor.
Garnishing
Serve the dish topped with chopped fresh parsley and freshly grated Parmesan cheese for added freshness and richness.
FAQ
Can I use a different cut of beef?
Yes, cuts like brisket or chuck eye can work well, but they may require different cooking times.
What type of wine is best for this recipe?
Use a dry red wine such as Merlot, Pinot Noir, or Chianti for the best flavor.
Can I make this dish in advance?
Absolutely! You can prepare the ragu in advance and reheat it for serving. It often tastes better the next day.
How can I thicken the sauce if it’s too thin?
You can simmer the sauce uncovered for a longer time to reduce and thicken it, or add a cornstarch slurry to achieve the desired consistency.
What can I serve with this dish besides pappardelle?
This beef ragu can also be served over other pasta types, polenta, or even mashed potatoes for a hearty meal.
Conclusion
The savory depth of this beef ragu, combined with the richness of the red wine and the freshness of the herbs, creates a delightful and comforting dish. Perfect for family gatherings or a cozy night in, this recipe highlights the robust flavors of slow-cooked beef and pairs beautifully with pappardelle pasta. A sprinkle of fresh parsley and a touch of Parmesan cheese both enhance the presentation and elevate the overall taste of the meal.
More recipes suggestions and combination
Beef Stroganoff
A creamy twist on beef ragu, serve tender strips of beef in a rich mushroom and sour cream sauce over egg noodles for a hearty meal.
Slow Cooker Beef Tacos
Utilize the shredded beef to create flavorful tacos. Serve with corn tortillas, fresh cilantro, chopped onions, and your favorite salsas.
Italian Beef Sandwiches
Shred the beef and serve it in crusty rolls with provolone cheese and a side of giardiniera for a Chicago-style classic.
Beef and Mushroom Risotto
Use the beef ragu as a topping for creamy mushroom risotto, adding an extra layer of flavor to this Italian favorite.
Stuffed Bell Peppers
Mix shredded beef with rice, herbs, and spices, then stuff into bell peppers and bake until tender for a wholesome dish.
Beef and Vegetable Soup
Combine the shredded beef with broth and seasonal vegetables for a hearty soup that warms the soul on chilly days.
