Hearty Beef Ragu

Ingredients

• Olive oil (2 tablespoons)
• Beef chuck roast (2 pounds, cut into 1-inch cubes)
• Onion (1, chopped)
• Carrot (1, chopped)
• Celery (2 stalks, chopped)
• Garlic (4 cloves, minced)
• Tomato paste (2 tablespoons)
• Crushed tomatoes (28 ounces can)
• Red wine (1 cup)
• Beef broth (2 cups)
• Dried oregano (1 teaspoon)
• Dried basil (1 teaspoon)
• Bay leaf (1)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the beef cubes and season with salt and pepper. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
5. Pour in the crushed tomatoes, red wine, and beef broth. Stir in the dried oregano, dried basil, bay leaf, and adjust the seasoning with salt and pepper.
6. Return the browned beef to the pot and bring the mixture to a gentle simmer.
7. Cover the pot and reduce the heat to low. Let the ragu simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the flavors are well developed.
8. Remove the bay leaf from the pot and discard.
9. Serve the beef ragu over freshly cooked pasta or creamy polenta. Garnish with chopped fresh parsley for a burst of color and freshness.