BEEF RAGU RECIPE

BEEF RAGU RECIPE

Beef Ragu

Season chuck roast with salt and pepper. Pour oil into Dutch oven over medium-high heat.

Add beef to Dutch oven and sear on each side. Remove from pot and set aside.

Add more oil to Dutch oven followed by onions, carrots and celery and sauté. Add the garlic and continue to sauté. Season with salt and pepper.

Stir oregano, tomato paste and balsamic vinegar to mixture and stir together.

Deglaze pot with broth, scraping up any brown bits from the bottom of the pot.

Stir in crushed tomatoes, diced tomatoes and basil leaves and stir together.

Add beef back into pot and reduce heat to medium-low to low. Cover and (barely) simmer until beef is for tender and falling apart.

Shred beef with 2 forks and stir into sauce. Season with salt and pepper to taste.

Polenta

Pour water into a saucepan and place over heat. Season with salt and pepper.

Bring water to a boil and whisk in the polenta until fully combined.

Lower heat and simmer, while constantly stirring, or until the mixture thickens (to a porridge consistency). Remove polenta from heat and stir in the butter and shredded gruyere a little at a time, until mixture is creamy and smooth. Season with salt and pepper to taste.

To Serve

Scoop polenta into bowls and top with beef ragu. Top each bowl with more grated Parmesan and fresh basil leaves. Serve.

Beef Ragu in the Instant Pot

This beef ragu recipe does very well in an Instant Pot, plus it saves hours overall. If you’re limited on time and have an instant pot you can easily make this recipe using it!

Press saute function on your instant pot and adjust time to 20 minutes.

Add oil and sear seasoned chuck roast pieces on both sides. Remove beef from pot and set aside.

Add remaining oil to pot and sauté vegetables. Season with salt and pepper.

Add oregano, tomato paste, and balsamic vinegar and continue sautéing.

Stir in broth, crushed tomatoes, diced tomatoes, and basil and simmer.

Add beef back to pot and press cancel button, to stop sautéing.

Secure lid onto pot and ensure pressure valve is set to sealing.

Cook on high pressure for 40 minutes.

Allow valve pressure to vent naturally before removing lid.

Shred beef and stir. Adjust seasonings as needed.

That’s it!