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 Jun 7, 2019

Ingredients

  • Beef shoulder icon
    Beef shoulder
    4 cups
  • Onion icon
    Onion
    2 (280g)
  • Carrot icon
    Carrot
    4 (200g)
  • Celery stalk icon
    Celery stalk
    3 (135g)
  • Garlic clove icon
    Garlic clove
    3
  • All purpose flour icon
    All purpose flour
    3 tbsp (24g)
  • Salt icon
    Salt
    about ½ teaspoon (3g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Vegetable oil icon
    Vegetable oil
    3 tbsp (44ml)
  • Tomato purée icon
    Tomato purée
    2 tbsp (30ml)
  • Red wine icon
    Red wine
    300ml (1¼ cups)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    800g (about 3½ cups)
  • Beef stock icon
    Beef stock
    600ml (2½ cups)
  • Dried thyme icon
    Dried thyme
    1 tsp (2g)
  • Pasta icon
    Pasta
    as needed
  • Cheddar cheese icon
    Cheddar cheese
    50g (about 3½ tbsp)
  • 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. Pre-heat - 160°C
  2. Add beef shoulder, all purpose flour, salt and black pepper to a clean large mixing bowl
  3. Toss until coated
  4. Add vegetable oil to a clean Dutch oven
  5. Heat - medium heat
  6. Transfer beef to Dutch oven
  7. Sauté until browned
  8. Add onion to the Dutch oven
  9. Cook until softened - approx 3 min
  10. Add carrot, celery stalk and garlic clove to the Dutch oven
  11. Cook while stirring occasionally - 2 min
  12. Add tomato purée to the Dutch oven
  13. Mix until combined
  14. Add red wine to the Dutch oven
  15. Simmer - approx 5 min, medium heat
  16. Add canned chopped tomatoes, beef stock and dried thyme to the Dutch oven
  17. Stir until combined
  18. Heat until boiling and cover
  19. Cook until tender - 3 hr 30 min, 160°C
  20. Prepare pasta with the Dutch oven
  21. Serve
  22. Sprinkle with cheddar cheese
  23. Garnish with fresh parsley
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