Rustic Italian Herb-Braised Beef Ragu
Slow-cooked beef shredded into a rich tomato sauce infused with fresh rosemary and thyme, perfect for serving over pasta or polenta. This Italian-inspired beef recipe, ready in about 210 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 2-inch cubes beef chuck roast
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1/2 cup, grated (optional) parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes and brown on all sides, about 5 minutes per batch. Remove beef and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until softened and fragrant.
- Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup dry red wine and simmer for 3 minutes, scraping up browned bits from the pot.
- Step 4: Return the browned beef to the pot and add 28 oz canned crushed tomatoes, 1 1/2 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Stir well to combine.
- Step 5: Bring to a gentle simmer, cover partially, and reduce heat to low. Cook for 3 hours, stirring occasionally, until beef is tender and shreds easily.
- Step 6: Remove rosemary, thyme sprigs, and bay leaf. Shred the beef with two forks and stir to incorporate into the sauce. Adjust seasoning if needed.
- Step 7: Serve warm over cooked pasta or creamy polenta, topped with 1/2 cup grated Parmesan cheese if desired.
Frequently asked questions
How long does Rustic Italian Herb-Braised Beef Ragu take to make?
Total time is about 210 minutes (20 min prep + 190 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Italian Herb-Braised Beef Ragu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Rustic Italian Herb-Braised Beef Ragu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Italian Herb-Braised Beef Ragu for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rustic Italian Herb-Braised Beef Ragu?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
