Braised Beef Ragu
Soft and tender braised beef with the carrots and mushrooms.
Servings: 6
Calories: 621kcal
Ingredients
- 2 tablespoon olive oil
- 2 lbs beef roast cut into 3 -4 inch pieces
- 1 large onion diced
- 3 carrots peeled and sliced
- 3 stalks celery sliced
- 8 oz mushrooms quartered
- 4 cloves of garlic minced
- ⅛ teaspoon red chilli pepper flakes
- 3 cups beef broth
- 2 cups red wine
- 2 tablespoon tomato paste
- 2 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the oil in a dutch oven, and brown the beef pieces on all sides over high heat. Remove from the pan and set aside.
- In the same pot saute the onions, celery, carrots, and mushrooms until softened, about 8 min. over medium heat.
- Add the minced garlic, and red chili flakes and cook 1 min. longer.
- Add the broth, wine, tomato paste, vinegar, Worcestershire sauce, bay leaves, thyme, rosemary, salt and pepper. Use a wooden spoon to scrape any browned bits off the bottom of the pan. Add the beef back to the pan, and bring the mixture to a boil.
- Add a lid to the dutch oven, and cook in a 350 degree oven for 2-2 ½ hours, until the beef is fall apart tender. Use two forks to shred the cooked beef. Serve over pasta, or mashed potatoes.
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 13g | Protein: 49g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Cholesterol: 181mg | Sodium: 1368mg | Fiber: 3g | Sugar: 5g
