Slow Simmered Beef Ragu
I make this slow simmered beef ragu on a Sunday because it needs to simmer for a couple hours, but it's great for meal prepping.
Cook Time
Prep Time:
10 minutes
Cook Time:
3 hours
Total Time:
3 hours and 15 minutes
Ingredients
2 lbs chunk roast, cubed
salt and pepper to taste
2 carrots, chopped
2 celery stalks, chopped
1/2 white onion, diced
1 tsp minced garlic
1 tsp oregano
1 tsp thyme
1/2 cup tomato paste
3 cups beef stock
cooked noodles (I used rigatoni)
1/2 cup freshly grated parmesan
optional toppings: chopped parsley and basil
Recipe
- In a large pot, cook your chuck roast and add salt and pepper taste.
- Once it’s almost done, remove it from the pot and set aside.
- In that same pot, add the carrots, celery, onion, garlic, oregano and thyme. Stir and let it sauté until it softens.
- Add in the tomato paste and stir for a couple minutes.
- Pour in 3 cups beef stock and slowly stir, breaking up the tomato paste chunks a little bit.
- Add in your beef and then bring it to a strong simmer.
- Put the lid on and reduce the heat to low.
- Let it simmer for a couple hours.
- After a couple hours, remove the lid and stir in the cooked noodles.
- Add freshly grated parmesan, parsley and basil.
- Stir and serve.
