Pioneer Woman Slow Simmered Beef Ragu is made with chuck roast, leeks, carrots, garlic, rosemary, oregano, tomato paste, dry white wine, and beef stock. This hearty beef ragu recipe creates a rich and flavorful dinner that takes about 3 hours and 50 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 1/4 cup olive oil
- 3 1/2 to 5-pound chuck roast, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 3 leeks (whites only), sliced thin and cleaned
- 2 medium carrots, diced small
- 10 cloves garlic, sliced
- 3 sprigs fresh rosemary, minced
- 2 tablespoons fresh oregano leaves, minced
- 1/2 cup tomato paste
- 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 2 cups beef stock
- 2 bay leaves
- Cooked pappardelle, for serving
- Parmesan cheese wedge, for grating
- Fresh basil, for garnish
How To Make This Beef Ragu:
- Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides (about 5 minutes per batch). Remove the beef and set aside.
- Cook the Veggies: Add leeks, carrots, garlic, rosemary, and oregano to the Dutch oven. Stir and cook for 3-4 minutes until softened.
- Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes until the flavor deepens.
- Deglaze with Wine: Pour in the white wine, stir, and let it come to a boil to deglaze the pot.
- Simmer the Ragu: Add beef stock, bay leaves, and the beef back into the pot. Stir and bring to a simmer. Cover and cook for 2 to 2 1/2 hours until the meat is tender, stirring occasionally.
- Thicken the Sauce: Uncover the pot and let the sauce cook for another 15-20 minutes until it thickens slightly.
- Serve: Serve the ragu over cooked pappardelle pasta. Grate Parmesan cheese on top and garnish with fresh basil.
Recipe Tips
- Cut the beef into small pieces: Make sure to cut the chuck roast into 1/2-inch pieces so it cooks evenly and becomes tender.
- Use only the white part of the leeks: The white part of the leeks has a milder flavor, perfect for this sauce. Clean them well to remove any dirt.
- Let the tomato paste cook: Don’t skip the step where you cook the tomato paste. This deepens the flavor and makes the sauce richer.
- Deglaze with wine: When adding the white wine, make sure to scrape the bottom of the pan to get all the browned bits. This adds flavor to your sauce.
- Simmer low and slow: The longer you simmer the ragu, the more tender the beef will be and the richer the sauce becomes. Be patient for the best results!
How To Store & Reheat Leftovers
Fridge: Let the beef ragu cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
Freezer: To freeze, place the cooled ragu in a freezer-safe container or bag. It can be frozen for up to 3 months.
Reheating: Reheat the ragu in a saucepan over medium heat on the stovetop, stirring occasionally until heated through (about 10-15 minutes).
Nutrition Facts
- Calories: 500
- Total Fat: 20 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Sugar: 4 g
- Protein: 53 g
- Cholesterol: 145 mg
- Sodium: 1026 mg
Try More Pioneer Woman Recipes:
Pioneer Woman Slow Simmered Beef Ragu
Description
Pioneer Woman Slow Simmered Beef Ragu is made with chuck roast, leeks, carrots, garlic, rosemary, oregano, tomato paste, dry white wine, and beef stock. This hearty beef ragu recipe creates a rich and flavorful dinner that takes about 3 hours and 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides (about 5 minutes per batch). Remove the beef and set aside.
- Cook the Veggies: Add leeks, carrots, garlic, rosemary, and oregano to the Dutch oven. Stir and cook for 3-4 minutes until softened.
- Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes until the flavor deepens.
- Deglaze with Wine: Pour in the white wine, stir, and let it come to a boil to deglaze the pot.
- Simmer the Ragu: Add beef stock, bay leaves, and the beef back into the pot. Stir and bring to a simmer. Cover and cook for 2 to 2 1/2 hours until the meat is tender, stirring occasionally.
- Thicken the Sauce: Uncover the pot and let the sauce cook for another 15-20 minutes until it thickens slightly.
- Serve: Serve the ragu over cooked pappardelle pasta. Grate Parmesan cheese on top and garnish with fresh basil.
Notes
- Cut the beef into small pieces: Make sure to cut the chuck roast into 1/2-inch pieces so it cooks evenly and becomes tender.
- Use only the white part of the leeks: The white part of the leeks has a milder flavor, perfect for this sauce. Clean them well to remove any dirt.
- Let the tomato paste cook: Don’t skip the step where you cook the tomato paste. This deepens the flavor and makes the sauce richer.
- Deglaze with wine: When adding the white wine, make sure to scrape the bottom of the pan to get all the browned bits. This adds flavor to your sauce.
- Simmer low and slow: The longer you simmer the ragu, the more tender the beef will be and the richer the sauce becomes. Be patient for the best results!
Pioneer Woman Slow Simmered Beef Ragu