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Grandpa's French Ragu
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Grandpa's French Ragu

3 hServes 6Nutri-Score C€€
from @aliceroberts_5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck (cut into large chunks)Meat1 kg
  • onion (peeled and chopped)Produce2 pieces
  • carrot (peeled and sliced)Produce2 pieces
  • garlic (peeled and minced)Produce3 pieces
  • olive oilPantry30 ml
  • tomato pastePantry30 g
  • canned tomatoes (crushed)Pantry800 g
  • red wineBeverages200 ml
  • beef stockPantry500 ml
  • thyme (fresh sprigs)Spices3 g
  • bay leafSpices2 pieces
  • saltSpices8 g
  • black pepper (ground)Spices3 g

per serving

Nutrition

378kcal

Carbs
10 g
Proteins
36 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Frying pan
  • wooden spoon

step by step

Method

  1. Sear the beef

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the beef chunks on all sides until deeply browned.
    • Work in batches so the meat browns instead of steaming.
    Step 1

  2. Soften the vegetables

    • Lower the heat and add the onion, carrot and garlic.
    • Cook until softened and fragrant.
    Step 2

  3. Build the sauce

    • Stir in the tomato paste and cook briefly.
    • Pour in the red wine and scrape up the browned bits.
    • Add the crushed tomatoes, beef stock, thyme, bay leaf, salt and pepper.
    Step 3

  4. Simmer the ragu

    • Return the beef to the pot and bring to a gentle simmer.
    • Cover and cook on low heat until the meat is fork-tender.
    • Stir occasionally and add a splash of stock if it reduces too much.
    Step 4

  5. Finish and serve

    • Remove the bay leaf and thyme sprigs.
    • Taste and adjust the seasoning.
    • Serve the ragu hot with pasta, polenta or bread.
    Step 5
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