Beef Ragout

Preparation time: 15 minutes

Cook time: 50 minutes

Nutrition facts (per serving): 341 cal (11g fat, 24g protein, 5g fiber)

This beef ragout is loved by all, both young and adult. It’s super simple and quick to make. This delight is great to serve at dinner tables.

Ingredients (8 servings)

4 pounds beef braising steak, diced

3 tablespoon olive oil

1 (7 ounces) pack cubetti di pancetta

2 large onions, diced

2 large carrots, peeled and diced

2 large sticks of celery, diced

5 garlic cloves, crushed

3 tablespoon tomato puree

2 bay leaves

1 cup red wine

2 tins chopped tomatoes

2 1/2 cups fresh beef stock

Preparation

At 320 degrees F, preheat your oven. Add 1 tablespoon oil to a suitable skillet, sear the beef in batches over medium-high heat until brown. Transfer the beef with a suitable slotted spoon to a large casserole with a lid. Add the pancetta to the skillet and fry until dry, then add to the beef with a slotted spoon. Toss in the onions, carrots, and celery to the hot oil in the skillet, sauté over low heat for 10-15 minutes until soft. Increase the cooking heat, add the garlic, sauté for 2 minutes approximately, and then stir in the tomato puree and bay leaves.

Next, cook for 1 minute approximately. Pour in the wine and continue cooking until reduced to half. Tip and spread the vegetables in the casserole and add the tomatoes, stock, and 2/3 cup water. Stir well, then bring to a simmer then cover with a lid, and finally transfer to the middle rack of the oven. Cook for 3 1⁄2 hours until the meat, is soft and the sauce is reduced. Shred the cooked meat and return to the sauce. Serve warm.