Slow-Simmered Beef Ragù with Red Wine and Herbs

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender beef slowly simmered in a rich tomato and red wine sauce infused with fresh herbs, perfect for pairing with pasta or polenta. This Italian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cubed, carrot, celery stalk 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

• 1.5 lbs beef chuck, cubed
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, finely chopped yellow onion
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs cubed beef chuck in batches, browning each piece for 3-4 minutes until well caramelized. Remove and set aside.
2. Step 2: In the same pot, add 1 diced large carrot, 1 diced celery stalk, and 1 finely chopped medium yellow onion. Sauté for 6-7 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 2 minutes until fragrant and tomato paste darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping the bottom to deglaze. Let the wine reduce by half over 5 minutes.
5. Step 5: Return the browned beef to the pot. Add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 sprig fresh rosemary, and 2 sprigs fresh thyme. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper.
6. Step 6: Bring to a simmer, then reduce heat to low and cover partially. Let simmer gently for 2.5 to 3 hours, stirring occasionally, until beef is tender and sauce thickens.
7. Step 7: Remove rosemary and thyme stems before serving over your choice of pasta or creamy polenta.