Slow Cooked Beef and Red Wine Ragout
Indulge in the rich and comforting flavors of this Slow Cooked Beef and Red Wine Ragout, a hearty Italian-inspired dish that’s perfect for cozy dinners. Tender chunks of beef chuck are slow-cooked to perfection with aromatic vegetables, garlic, and a luscious blend of red wine, beef stock, and tomatoes, creating a velvety, deeply flavorful sauce. Fresh herbs like thyme and bay leaves infuse the ragout with an enticing fragrance, while a garnish of parsley adds a burst of freshness. Whether simmered gently in a Dutch oven or left to develop its magic in a slow cooker, this ragout is the ultimate crowd-pleaser, served best over pasta, creamy polenta, or with warm, crusty bread. With minimal prep time and a slow cooking process that unlocks unparalleled depth of flavor, this dish is a must-try for fans of comforting, slow-cooked meals. Perfect for entertaining or meal prepping, this recipe will have your kitchen smelling irresistible while delivering a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 kg beef chuck
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 cup red wine
- 400 grams canned crushed tomatoes
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Cut the beef chuck into bite-sized cubes and season with salt and pepper.
Dice the onion, carrot, and celery. Mince the garlic cloves.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides, then transfer to a slow cooker or set aside if using a Dutch oven.
In the same skillet, sauté the onion, carrot, and celery until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
Deglaze the skillet with the red wine, scraping up any browned bits from the bottom.
Add the crushed tomatoes, beef stock, tomato paste, bay leaves, and thyme to the skillet, stirring to combine.
If using a slow cooker, transfer the mixture to the slow cooker and add the seared beef. Otherwise, return the beef to the Dutch oven.
Cook in the slow cooker on low for 6-8 hours or on high for 4-5 hours. If using a Dutch oven, cook on low heat, covered, for 4 hours, stirring occasionally.
Taste the ragout and adjust the seasoning with more salt and pepper if needed.
Garnish with freshly chopped parsley before serving.
Serve over pasta, polenta, or with crusty bread.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 8625 mg | 375% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 37.4 g | ||
| Protein | 277.7 g | 555% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 463 mg | 36% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 6295 mg | 134% | |
*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.
