Slow-Cooked Beef Ragu with Red Wine and Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and hearty Italian beef ragu simmered slowly with red wine, rosemary, and tomatoes for tender melt-in-your-mouth flavor. This italian-inspired italian ready in about 200 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.6 (9 ratings) Prep: 20 min Cook: 180 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, browning all sides for 3-4 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup dry red wine, scraping browned bits off the bottom. Simmer for 5 minutes until reduced by half.
  5. Step 5: Return browned beef to the pot and add 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 2 sprigs fresh rosemary, 1 bay leaf, 2 tsp salt, and 1 tsp black pepper.
  6. Step 6: Bring to a gentle simmer, cover partially, reduce heat to low, and cook for 3 hours stirring occasionally until beef is tender and sauce thickens.
  7. Step 7: Remove rosemary sprigs and bay leaf. Garnish with 1/4 cup chopped fresh parsley before serving over your favorite pasta or polenta.

Frequently asked questions

How long does Slow-Cooked Beef Ragu with Red Wine and Rosemary take to make?

Total time is about 200 minutes (20 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 Ragu with Red Wine and Rosemary?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef Ragu with Red Wine and Rosemary?

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 Ragu with Red Wine and Rosemary 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 Ragu with Red Wine and Rosemary?

Italian italian 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.

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