Beef Ragu

Beef Ragu

Ingredients (8 servings)

¼ cup olive oil

1.3kg beef chuck steak, cut into 5cm chunks

4 eschalots, peeled, roots intact, halved

3 garlic cloves, crushed

2 carrots, thickly sliced

2 celery stalks, thickly sliced

3 fresh thyme sprigs

2 fresh rosemary sprigs

2 dried bay leaves

1 cup dry red wine (or 1 cup beef stock)

2 tablespoons tomato paste

2 x 400g cans diced tomatoes

1 cup Beef stock

4 small red chillies, halved lengthways


Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1½ cups cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.

Roughly shred beef before serving.

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