Slow Cooked Beef Ragu

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recipe by Nicky's Kitchen Sanctuary http://kitchensanctuary.com/

  • Time icon
    Total Time
    3hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    401
based on 1 ratings

Fall apart beef, cooked slowly in the oven in a rich ragu sauce. Everyone will love this comforting dinner!

recipe updated Jul 5, 2018

Ingredients

  • Beef shoulder icon
    Beef shoulder
    1000g
  • All purpose flour icon
    All purpose flour
    24g
  • Salt icon
    Salt
    3g
  • Black pepper icon
    Black pepper
    1g
  • Vegetable oil icon
    Vegetable oil
    44ml
  • Onion icon
    Onion
    280g
  • Carrot icon
    Carrot
    200g
  • Celery stalk icon
    Celery stalk
    135g
  • Garlic clove icon
    Garlic clove
    18g
  • Tomato purée icon
    Tomato purée
    30ml
  • Red wine icon
    Red wine
    300ml
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800g
  • Beef stock icon
    Beef stock
    600ml
  • Dried thyme icon
    Dried thyme
    2g
  • Pasta icon
    Pasta
    as needed
  • Cheddar cheese icon
    Cheddar cheese
    50g
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large mixing bowl
  • kCook icon Dutch oven

Step preview

  1. Prep and set aside beef shoulder: cubed
  2. Prep and set aside onion: peeled & chopped
  3. Prep and set aside carrot: chopped
  4. Prep and set aside celery stalk: finely chopped
  5. Prep and set aside garlic clove: peeled & minced
  6. Pre-heat
  7. Get a clean large mixing bowl
  8. Add prepared beef shoulder
  9. Add all purpose flour
  10. Add salt
  11. Add black pepper
  12. Toss until coated
  13. Get a clean Dutch oven
  14. Add vegetable oil
  15. Heat on medium heat
  16. Transfer beef to Dutch oven
  17. Sauté until browned
  18. Add prepared onion
  19. Cook for approx 3min until softened
  20. Add prepared carrot
  21. Add prepared celery stalk
  22. Add prepared garlic clove
  23. Cook for 2min while stirring occasionally
  24. Add tomato purée
  25. Mix until combined
  26. Add red wine
  27. Simmer for approx 5min on medium heat
  28. Add canned chopped tomatoes
  29. Add hot beef stock
  30. Add dried thyme
  31. Stir until combined
  32. Heat until boiling and cover
  33. Cook for 3h 30min until tender
  34. Prepare pasta
  35. Serve
  36. Sprinkle with shredded cheddar cheese
  37. Garnish with chopped fresh parsley
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