Slow-Simmered Beef Ragù with Red Wine and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs beef chuck, cubed, large, diced carrot, diced 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.

Prep: 20 min Cook: 180 min Serves 6 Italian cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Beef Ragù with Red Wine and Herbs 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-Simmered Beef Ragù with Red Wine and Herbs?

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-Simmered Beef Ragù with Red Wine and Herbs?

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-Simmered Beef Ragù with Red Wine and Herbs 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-Simmered Beef Ragù with Red Wine and Herbs?

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.

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