Step-by-Step Guide to Prepare Quick Slow-braised Beef Ragu
Hello everybody, it is Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate Slow-braised Beef Ragu. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Slow-braised Beef Ragu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow-braised Beef Ragu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can have Slow-braised Beef Ragu using 13 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Slow-braised Beef Ragu:
- 3 celery stalks, cut into large chunks
- 1 medium carrot, cut in large chunks
- 1 medium onion, in lg chunks
- 4 cloves garlic, peeled
- 1 tbsp olive oil
- 1 3-4lb chuck roast, trimmed and quartered
- 1 cup tomato paste
- 1 (14 oz) can diced tomatoes, drained
- 1 cup dry red wine
- 2 sprigs fresh rosemary
- 1 lb pappardelle or curly egg noodles, cooked
- Parmesan cheese and fresh parsley for garnish
- salt & pepper
Instructions to make Slow-braised Beef Ragu
- In processor, pulse celery, carrot, onion and garlic until finely chopped.
- In large skillet, heat oil over med-high. Season all sides of beef with salt and pepper. When oil is hot, sear all sides of beef until browned, about 6-8 minutes all together. Transfer beef to slow cooker.
- Using same skillet, add vegetable mixture and 1/4 tsp salt. Reduce heat to medium and cook 5 minutes, stirring occasionally. Stir in tomato paste and cook about 1 more minute. Still stirring, add tomatoes and wine. Stir and cook about 2 minutes, making sure to scrape any brown bits off the pan, then pour over beef. Sprinkle with rosemary, cover and cook on low for 10 hours.
- Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard any fat on meat. Shred into bite-sized chunks and return to liquid. Serve tossed with noodles and garnish with parmesan and parsley.
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