Slow-Cooked Beef Ragù with Red Wine and Mushrooms
Rich and tender beef ragù slow-cooked with red wine and earthy mushrooms, perfect for serving over pasta or polenta. This italian-inspired beef ready in about 205 minutes pairs beef chuck, cubed, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 beef chuck, cubed
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 3 tbsp olive oil
- 1 large, diced carrot
- 2, diced celery stalks
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 8 oz, sliced cremini mushrooms
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup chopped, for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat and brown the beef in batches for 5-7 minutes until deep brown on all sides. Remove and set aside.
- Step 2: Add 1 large diced carrot, 2 diced celery stalks, and 1 large diced onion to the pot. Sauté for 6-7 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 4 minutes until mushrooms release moisture and begin to brown.
- Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes until it darkens, then pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze.
- Step 5: Return the browned beef to the pot along with 2 cups beef broth, 1 tsp dried thyme, 1 bay leaf, and remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is fork-tender and sauce thickens.
- Step 7: Remove bay leaf, adjust seasoning, and garnish with 1/4 cup chopped fresh parsley before serving over pasta or polenta.
Frequently asked questions
How long does Slow-Cooked Beef Ragù with Red Wine and Mushrooms take to make?
Total time is about 205 minutes (25 min prep + 180 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 Slow-Cooked Beef Ragù with Red Wine and Mushrooms?
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, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Beef Ragù with Red Wine and Mushrooms?
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 Slow-Cooked Beef Ragù with Red Wine and Mushrooms 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 Slow-Cooked Beef Ragù with Red Wine and Mushrooms?
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.
