How to Make the Best Beef Ragu with Slow Cooked Chuck Steak
The Only Beef Ragu Recipe You'll Ever Need
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Thomas Joseph Butchery Grass Fed, Dry Aged Beef Chuck Steak
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- 1kg Grass Fed, Dry Aged Chuck Steak, quartered
- 3 garlic cloves
- 1 large brown onion, finely diced
- 2 carrots, peeled and finely diced
- 2 celery sticks, finely diced
- 2 tablespoons tomato puree
- 2 x 400g tins chopped tomatoes
- 500ml beef broth (or stock)
- 125ml red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- 2 tablespoons Organic farmhouse butter
- Salt & pepper
- Remove the meat from the fridge around one hour before cooking - to allow it to reach room temp - then season generously on all sides
- Heat the butter in a large casserole dish on a medium hob until melted, add your beef chunks and sear until sealed on all sides - remove from the pot and set aside
- Add the onion, garlic, celery and carrot to the pot and sauté for 10 minutes, then add the herbs and sauté for another 2 minutes until fragrant
- Add the remaining ingredients aside from the meat to the pot, stirring until combined
- Next, add your beef and the juices back into the pot, cover with a lid and cook low and slow for 2-3 hours
- Once cooked, remove your beef and shred with a fork - then place back in the pot and simmer for a further 30 minutes
- Serve on a bed of fresh egg pappardelle pasta or cooked and seasoned courgette ribbons, then enjoy