The BEST Beef Ragu you'll ever taste.

Preheat the oven to 160°C (325°F).

Coat 1 kilogram of braising or stewing beef with 3 heaped tablespoons of plain all-purpose flour, 0.5 teaspoon salt, and 0.5 teaspoon pepper.

Heat 3 tablespoons of olive oil in a cast iron dutch oven over medium to high heat.

Add the beef to the pan and seal and brown the meat, possibly in batches depending on pan size.

Once browned, add in 2 finely diced medium onions and cook on low heat for 3 to 4 minutes until softened.

Add in 4 finely diced medium carrots, 3 finely diced sticks of celery, and 3 minced cloves of garlic, cooking for another 2 minutes.

Stir in 2 tablespoons of tomato puree or paste.

Increase heat to high and add in 300 ml of red wine, letting it bubble for a couple of minutes while scraping up any bits stuck to the pan.

Add in 2 cans of chopped tomatoes (400 grams each), 600 ml of beef stock, and 1 teaspoon of dried thyme, stirring everything together and bringing it to a boil.

Cover with a lid and place in the preheated oven for about 3 to 4 hours until the beef is tender and the sauce is rich.

Check every hour to ensure it’s not running dry; add a splash of boiling water or stock if necessary.

Serve with pasta and a sprinkling of fresh parsley and parmesan.

Equipment Needed

Spice Level: