Beef Ragu

This generous beef ragu works so that you can spend time at the table, not in the kitchen.

The ingredient of Beef Ragu

• 1 4 cup olive oil
• 1 3kg beef chuck steak cut into 5cm chunks
• 4 eschalots peeled roots intact halved
• 3 garlic cloves crushed
• 2 carrots thickly sliced
• 2 celery stalks thickly sliced
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 dried bay leaves
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 x 400g cans diced tomatoes
• 1 cup massel beef stock
• 4 small red chillies halved lengthways

The Instruction of beef ragu

• heat oil in a large heavy based saucepan over medium heat season beef with salt and pepper cook in 2 batches for 4 to 5 minutes or until browned all over transfer to a bowl
• add eschalots garlic carrot and celery to pan cook for 3 minutes or until starting to brown add thyme rosemary and bay leaves cook for 1 to 2 minutes or until fragrant add wine cook for 2 minutes or until reduced by half return beef to pan add tomato paste tomatoes stock and 1 1 2 cups cold water increase heat to high bring to the boil reduce heat to medium low cook covered for 2 hours or until beef is tender stir in chilli cook covered for 10 minutes season with salt and pepper
• using tongs remove beef from sauce reserving sauce to serve on tagliatelle see related recipe roughly shred beef before serving

Nutritions of Beef Ragu

calories: 330 537 calories
calories: 17 grams fat
calories: 5 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 35 grams protein
calories: 101 milligrams cholesterol
calories: 253 13 milligrams sodium
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calories: nutritioninformation