Slow-Cooked Beef Ragu with Seasonal Root Vegetables
Tender beef slowly simmered with a rich tomato base and earthy root vegetables, perfect for cozy dinners and pasta pairing. This italian-inspired beef ready in about 205 minutes pairs beef chuck roast, cut into 1-inch cubes, olive oil, large yellow onion, diced 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. 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 roast, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 1 cup parsnips, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 28 oz can crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning each side for 3-4 minutes until deeply caramelized, then transfer to a plate.
- Step 2: Add 1 large diced yellow onion, 2 diced carrots, 1 cup diced parsnips, and 2 diced celery stalks to the pot. Sauté for 5-6 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute. Pour in 1 cup red wine to deglaze, scraping up browned bits, and simmer for 4 minutes until reduced by half.
- Step 4: Return beef to the pot, add 28 oz crushed tomatoes, 2 cups beef broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low. Cook for 3 hours until beef is fork-tender and sauce thickens.
- Step 5: Remove bay leaf, stir in 1/4 cup chopped fresh parsley, and adjust seasoning before serving over pasta or creamy polenta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Ragu with Seasonal Root Vegetables 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 Ragu with Seasonal Root Vegetables?
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 Seasonal Root Vegetables?
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 Seasonal Root Vegetables 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 Seasonal Root Vegetables?
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.
