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Beef Ragu

Beef Ragu

Author Princess Tafadzwa

Ingredients

  • 1 lb cubed stewing beef
  • Salt and pepper
  • 3 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 onion diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 28 oz crushed canned tomatoes
  • 3 cups beef broth
  • 3 dried bay leaves
  • Extra salt and pepper to taste

Instructions

  1. Pat beef dry with a paper towel and sprinkle with salt and pepper
  2. Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and brown on all sides, then place onto a plate.
  3. Turn stove to medium low and add remaining olive oil.
  4. Add onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes. Add garlic.
  5. Add remaining ingredients and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and cook for 1 hr 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
  6. Adjust the seasoning to your taste with salt and pepper.
  7. Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with two forks. Then return it to the sauce. Place the lid on and set aside until ready to serve.