Beef Ragu

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1.5 lbs beef chuck, cut into large chunks
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry red wine
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt and black pepper to taste

Directions

1. Heat olive oil in a large heavy pot over medium-high heat, season beef chunks with salt and pepper, then sear on all sides until browned, about 3 minutes per side, and set aside.
2. In the same pot, cook the onion over medium heat for 3-4 minutes until soft, then add garlic and cook 1 more minute.
3. Pour in the red wine and scrape up any browned bits from the bottom of the pot, letting it simmer for 2 minutes.
4. Add the crushed tomatoes, beef broth, and oregano, then return the beef to the pot and stir to combine.
5. Cover and cook on low heat for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and falls apart easily.
6. Use two forks to shred the beef directly in the pot, stir everything together, taste and adjust seasoning, then serve over pasta or polenta.

More recipes to try

Bread Pudding Smoky Butternut Mac and Cheese Cacio e Pepe Fluffy Pancakes Shepherd's Pie Chicken and Dumplings