Super Beef Ragu Recipe :- The process of making a big beef ragout is a pleasant culinary adventure that culminates in a sauce that is opulent and savory, making it ideal for coating pasta or placing on top of polenta that is creamy. Within the confines of 600 words, the following is a step-by-step guide to the preparation of this hearty dish:
Super Beef Ragu Recipe
Ingredients:
- 2 pounds of beef chuck roast, cut into chunks
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup of red wine (such as Cabernet Sauvignon)
- 1 can (28 ounces) of crushed tomatoes
- 2 tablespoons of tomato paste
- 1 cup of beef broth
- 2 bay leaves
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of Worcestershire sauce
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta or polenta (for serving)
Instructions:
Season and Brown the Beef:
The beef chunks should be seasoned with a substantial amount of salt and pepper.
The olive oil should be heated over medium-high heat in a big Dutch oven or a pot with a sturdy bottom.
Put the beef chunks that have been seasoned into the saucepan in a single layer, making sure that they are not packed too tightly.
The beef should be browned on both sides, and if required, you should work in batches. The ragout will have a more robust flavor as a result of this step.
The meat should be transferred to a platter and left aside once it has achieved a good brown color.
Sauter the Aromatics:
Put the chopped onion, minced garlic, diced carrots, and diced celery into the same saucepan. It should be thoroughly combined. After around five to seven minutes of sautéing, the vegetables should be softened and fragrant.
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In order to prevent the vegetables from becoming soggy and sticking to the bottom of the saucepan, stir them occasionally.
Deglaze the Pot:
The red wine should be poured into the saucepan, and a wooden spoon should be used to scrape any browned substance off the bottom of the pot. The wine should be allowed to simmer for a few minutes, during which time it should be decreased slightly.
Simmer the Ragu:
Place the meat chunks that have been browned back into the pot, along with any juices that have accumulated.
Include the crushed tomatoes, tomato paste, beef broth, bay leaves, dried oregano, dried thyme, and dried rosemary in the mixture. In order to mix, stir.
Reduce the heat to a low setting when the mixture has been brought to a simmer. With the lid on, allow the ragu to simmer at a low temperature for two to three hours, stirring it occasionally.
When the ragout is let to simmer for a longer period of time, the meat will become more flavorful and tender.
Finish the Ragu:
After the liquid has reached a simmer, take the bay leaves out of the saucepan and throw them away.
Add the Worcestershire sauce and balsamic vinegar, and then season it to taste with salt and pepper. Stir until everything is well distributed.
It is possible to reduce the thickness of the raga by adding a little bit of water or additional beef broth if it is too thick.
After tasting the raga, make any necessary adjustments to the seasoning.
Serve and Enjoy:
After the beef ragout has been cooked, it can be served by spooning it over polenta or spaghetti that has already been prepared.
Garnish with fresh parsley that has been chopped and grated Parmesan cheese to provide an additional layer of flavor to the dish.
Be sure to serve this wonderful beef ragout when it is still hot, and take pleasure in the calming flavor of it with the accompaniments that you choose.
This wonderful beef ragout is the perfect meal to serve since it is both soothing and satisfying. It is the perfect dish to offer whether you are having a pleasant dinner with your family or hosting friends.
Because it has a rich flavor and bits of meat that are tender, it is certain to become a favorite in your collection of dishes. This is because it incorporates both of these characteristics.
