Lord Byron's Kitchen brings you a comforting and hearty braised beef ragu that's perfect for cozy family dinners. This rich and flavorful dish is slow-cooked to perfection, making it tender and packed with savory goodness.
Ingredients: 2 lbs beef chuck roast, cut into cubes. 2 tbsp olive oil. 1 onion, finely chopped. 4 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 28 oz crushed tomatoes. 1 cup beef broth. 1/2 cup red wine. 2 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. Fresh parsley for garnish. Grated Parmesan cheese for serving.
Instructions: In a large pot, heat olive oil over medium-high heat. Add beef cubes and cook until browned on all sides. Remove and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes. Stir in crushed tomatoes, beef broth, red wine, tomato paste, oregano, basil, thyme, salt, and pepper. Return beef cubes to the pot. Bring to a simmer, then reduce heat to low, cover, and let it cook for 2-3 hours, stirring occasionally, until beef is tender and sauce has thickened. Serve over cooked pasta or mashed potatoes, garnished with fresh parsley and grated Parmesan cheese.
Prep Time: 20 minutes
Cook Time: 180 minutes
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