Sunday Simmered Beef Ragu

Name: Sunday Simmered Beef Ragu
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 7 servings
Cuisine: Italian
Ingredients: 2 pound beef chuck roast (boneless, cut into 2-inch cubes); 2 tablespoon olive oil; 1.5 yellow onions (chopped); 2 carrots (peeled and diced); 2 celery stalks (diced); 4 clove garlic (minced); 0.5 cup dry red wine; 1 can crushed tomatoes (28 ounce); 2 cup beef broth; 2 bay leaves; 2 teaspoon dried Italian seasoning; 2.5 teaspoon salt; 1 teaspoon black pepper; 1 cup quick-cooking polenta; 3 cup water; 2 tablespoon butter; 0.25 cup grated Parmesan cheese (grated); 1.5 pound broccoli florets

Rich and tender beef ragu slow-simmered with tomatoes and aromatic vegetables, served over creamy polenta with a side of roasted broccoli.

Prep: 25 min
Cook: 2 hr 30 min
Total: 2 hr 55 min
Servings: 7
Cuisine: Italian
Difficulty: Medium
Cost: $5.61/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound beef chuck roast (boneless, cut into 2-inch cubes)
2 tablespoon olive oil
1.5 yellow onions (chopped)
2 carrots (peeled and diced)
2 celery stalks (diced)
4 clove garlic (minced)
0.5 cup dry red wine
1 can crushed tomatoes (28 ounce)
2 cup beef broth
2 bay leaves
2 teaspoon dried Italian seasoning
2.5 teaspoon salt
1 teaspoon black pepper
1 cup quick-cooking polenta
3 cup water
2 tablespoon butter
0.25 cup grated Parmesan cheese (grated)
1.5 pound broccoli florets

Instructions

Pat beef chuck roast cubes dry with paper towels. Season all sides with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove beef and set aside.
Reduce heat to medium. Add remaining 1 tablespoon olive oil, chopped yellow onions, diced carrots, and diced celery to the pot. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.
Stir in minced garlic and cook for 1 minute until fragrant. Pour in dry red wine and deglaze the pot, scraping up any browned bits from the bottom.
Add crushed tomatoes, beef broth, bay leaves, dried Italian seasoning, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Return the seared beef to the pot.
Bring the ragu to a simmer, then reduce heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork. Stir occasionally.
About 20 minutes before serving, prepare the polenta: Bring 3 cups water or broth to a boil in a medium saucepan. Whisk in quick-cooking polenta, then reduce heat to low and simmer, whisking frequently, until thickened and creamy, about 5-7 minutes. Stir in butter and 1/4 cup grated Parmesan cheese.
Toss broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast at 400°F (200°C) for 15-20 minutes, or until tender-crisp.
Remove bay leaves from the ragu. Shred the beef with two forks and stir it back into the sauce. Serve the rich beef ragu over creamy polenta with roasted broccoli on the side.

Notes

The ragu can be made a day or two in advance for even deeper flavor. It also freezes well for up to 3 months. Leftover polenta can be sliced and pan-fried.

Nutrition (per serving)

Calories: 720
Protein: 58.5 g
Carbohydrates: 45 g
Fat: 36.5 g
Fiber: 8.5 g
Sodium: 1420 mg
Saturated Fat: 14.5 g
Sugar: 10 g
Cholesterol: 160 mg