How to Make the Best Beef Ragu with Slow Cooked Chuck Steak

Rich, flavoursome and with a moreish meaty depth - cook with patience and enjoy with urgency.

The Only Beef Ragu Recipe You'll Ever Need
You shouldn't mess with the classics - so we don't.
Our beautiful beef ragu begins with a traditional soffritto - onion, carrot and celery - the Holy Trinity of Italian cooking.
Choose the best quality tinned tomatoes and bone broth, add a special blend or herbs and cook low and slow until the beef near enough dissolves into the sauce.
Shred your meat and its back into the pan to create a rich, tasty and moreish sauce that goes far beyond bolognese.

How to Make the Best Beef Rags with Slow Cooked Chuck Steak

Thomas Joseph Butchery Grass Fed, Dry Aged Beef Chuck Steak
Our Grass Fed Dry aged chuck steak is the perfect contender for slow cooking - reaching its full flavour potential and achieving a sumptuous texture when cooked with patience.
Cook for a minimum of 2 hours in your homemade ragu sauce to allow it to soak up a rich depth of flavour.
As well as cooking on the hob or in the oven, you can also prepare this dish using a slow cooker or pressure cooker - if you have one.
Here's the recipe.
How to Make the Best Beef Rags with Slow Cooked Chuck Steak
  • 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
  1. Remove the meat from the fridge around one hour before cooking - to allow it to reach room temp - then season generously on all sides
  2. 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
  3. 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
  4. Add the remaining ingredients aside from the meat to the pot, stirring until combined
  5. Next, add your beef and the juices back into the pot, cover with a lid and cook low and slow for 2-3 hours
  6. Once cooked, remove your beef and shred with a fork - then place back in the pot and simmer for a further 30 minutes
  7. Serve on a bed of fresh egg pappardelle pasta or cooked and seasoned courgette ribbons, then enjoy
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