Slow Cooked Beef Ragu
This rich beef ragu is slow cooked with wine and vegetables until the meat is meltingly tender. It is rich and comforting, and is the perfect dinner for cold winter nights! Serve spooned over your favourite gluten-free pasta, polenta or mashed potato.
This is a recipe that tastes even better the next day. It keeps well in the fridge in an airtight container for up to 3 days, or freezes beautifully, for up to 3 months. It makes a large batch - to serve around 8 people - so I often put half of it in the freezer to bring out on a busy day when we have sports until late in the evening.
The red wine adds an extra layer of flavour and I do recommend using it if you can; however if you really would prefer not to, add ½ c / 120ml more gluten-free stock instead.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 kg beef chuck or braising beef, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 onion roughly chopped
- 3 cloves garlic minced
- 3 sprigs fresh thyme
- 2 sticks celery finely diced
- 2 carrots finely diced
- 2 tablespoons tomato puree tomato paste
- 120 ml red wine or more stock
- 800 g tinned crushed tomatoes
- 620 ml gluten-free chicken stock or beef stock
- 2 bay leaves
Method
- Preheat the oven 160℃ fan / 180℃ / 356℉.
- Season the beef with salt and pepper.
- Heat 1 tablespoon of oil in a heavy based pan over a high heat. Add the beef and cook until browned all over. Remove to a plate.
- Lower the heat then add the other 1 tablespoon oil. Add the onion and cook for 5 minutes, adding a splash of water to deglaze the pan if there are small bits of beef that are left and starting to catch.
- Add the garlic, thyme, celery and carrots and cook with the lid on for 5-7 minutes, until the vegetables are tender.
- Stir in the tomato puree and cook for 1 minute before pouring in the wine, if using. Stir to scrape any bits caught to the bottom of the pan, then pour in the tomatoes and stock, and add the bay leaves.
- Cover with a lid and bring to a boil.
- Place the pan in the oven and cook for 3½ - 4 hours until the beef is tender. Check after 3 hours and add a splash more water if it is looking dry.
- Check for seasoning, adding a little more salt or black pepper if needed.
- Shred the beef with two forks, stir, then serve spooned over your favourite gluten-free pasta or boiled rice.
- The ragu will keep in an airtight container, in the fridge for up to 3 days, or freeze.
Notes
Freezer: the ragu can be frozen for up to 3 months. For best results, let the ragu thaw in the fridge overnight before reheating.
Nutrition
Calories 547kcal | Carbohydrates 16g | Protein 32g | Fat 39g | Saturated Fat 14g | Polyunsaturated Fat 2g | Monounsaturated Fat 18g | Trans Fat 2g | Cholesterol 118mg | Sodium 704mg | Potassium 1028mg | Fiber 4g | Sugar 8g | Vitamin A 3798IU | Vitamin C 17mg | Calcium 100mg | Iron 5mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 kg beef chuck or braising beef, cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 onion roughly chopped
- 3 cloves garlic minced
- 3 sprigs fresh thyme
- 2 sticks celery finely diced
- 2 carrots finely diced
- 2 tablespoons tomato puree tomato paste
- ½ c red wine or more stock
- 800 g tinned crushed tomatoes
- 2½ c gluten-free chicken stock or beef stock
- 2 bay leaves
Method
- Preheat the oven 160℃ fan / 180℃ / 356℉.
- Season the beef with salt and pepper.
- Heat 1 tablespoon of oil in a heavy based pan over a high heat. Add the beef and cook until browned all over. Remove to a plate.
- Lower the heat then add the other 1 tablespoon oil. Add the onion and cook for 5 minutes, adding a splash of water to deglaze the pan if there are small bits of beef that are left and starting to catch.
- Add the garlic, thyme, celery and carrots and cook with the lid on for 5-7 minutes, until the vegetables are tender.
- Stir in the tomato puree and cook for 1 minute before pouring in the wine, if using. Stir to scrape any bits caught to the bottom of the pan, then pour in the tomatoes and stock, and add the bay leaves.
- Cover with a lid and bring to a boil.
- Place the pan in the oven and cook for 3½ - 4 hours until the beef is tender. Check after 3 hours and add a splash more water if it is looking dry.
- Check for seasoning, adding a little more salt or black pepper if needed.
- Shred the beef with two forks, stir, then serve spooned over your favourite gluten-free pasta or boiled rice.
- The ragu will keep in an airtight container, in the fridge for up to 3 days, or freeze.
Notes
Freezer: the ragu can be frozen for up to 3 months. For best results, let the ragu thaw in the fridge overnight before reheating.
Nutrition
Calories 547kcal | Carbohydrates 16g | Protein 32g | Fat 39g | Saturated Fat 14g | Polyunsaturated Fat 2g | Monounsaturated Fat 18g | Trans Fat 2g | Cholesterol 118mg | Sodium 704mg | Potassium 1028mg | Fiber 4g | Sugar 8g | Vitamin A 3798IU | Vitamin C 17mg | Calcium 100mg | Iron 5mg
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