Beef Ragu

Ingredients

• 2.5 pounds chuck beef or other slow cooking beef cut, cut into 4 equal pieces
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil, separated
• 3 cloves garlic, minced
• 1 onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 28 oz crushed canned tomatoes
• 3 tbsp tomato paste
• 2 beef bouillon cubes
• 1 cup full-bodied red wine (or substitute beef broth)
• 1 1/2 cups water
• 3/4 tsp dried thyme
• 3 dried bay leaves

Instructions

1. Pat beef dry and sprinkle with salt & pepper.
2. Heat 1 tbsp olive oil over high heat.  Add beef and sear each piece on all sides until browned (about 3 minutes total).  Then place in slow cooker.
3. Turn stove down to medium low and add remaining 2 tbsp olive oil.  Saute garlic and onion for 2 minutes.  Then add carrots and celery and saute for additional 5 minutes.
4. If using wine, add to slow cooker and let it cook out (simmer rapidly until alcohol smell is gone).
5. Add all remaining ingredients to slow cooker.  Cook on low for 6-7 hours.
6. Shred beef with two forks.  Return beef to pot and simmer for additional 30-60 minutes until sauce is reduced and thickened.

Serve with a thick pasta (we love gnocchi!), fresh parmesan, garlic bread.

 

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Adapted from this source: recipetineats.com