Gluten-Free Beef Ragu
Indulge in the comforting flavors of this Gluten-Free Beef Ragu, a hearty, slow-simmered dish perfect for family dinners or entertaining guests. Tender chunks of beef chuck are seared to perfection and braised in a rich, gluten-free tomato and red wine sauce infused with garlic, fresh herbs, and aromatic vegetables. This recipe highlights gluten-free ingredients, including beef stock and pasta or creamy polenta for serving, ensuring it’s safe for those with gluten sensitivities while delivering bold, satisfying flavors. With a prep time of just 15 minutes and a leisurely 3-hour cook, this ragu is an easy yet impressive meal that pairs beautifully with a glass of wine or a crisp green salad. Perfect for cozy nights, this dish turns simple ingredients into a luxurious gluten-free feast.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion (finely chopped)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 3 tablespoons tomato paste
- 1 cup red wine (gluten-free)
- 28 ounces canned crushed tomatoes
- 2 cups beef stock (gluten-free)
- 2 bay leaves
- 2 fresh thyme sprigs
- 0.25 cup fresh basil leaves (chopped)
- 1 package gluten-free pasta or polenta
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef cubes with salt and black pepper.
Working in batches to avoid crowding, brown the beef on all sides, about 4-5 minutes per batch. Remove the browned beef and set aside.
In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 8 minutes.
Add the garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2 minutes, coating the vegetables.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the beef to the pot, then add the crushed tomatoes and beef stock. Stir to combine.
Add the bay leaves and thyme sprigs to the pot. Bring the mixture to a simmer.
Reduce the heat to low, cover, and let it cook for about 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally.
Remove the bay leaves and thyme sprigs from the pot.
Stir in the fresh basil leaves just before serving.
Serve the beef ragu over prepared gluten-free pasta or polenta.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 60.5 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 7495 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
