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Beef Ragu

Serves 4-6


  • 1/4 cup olive oil
  • 2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes
  • 1 large yellow onion, half-inch dice (about 1 1/2 cups)
  • 2 carrots, peeled and cut into half-inch pieces (about 1 cup)
  • 1 leek, washed and drained, white part only, chopped into half-inch pieces
  • 2 cloves garlic, minced
  • I tsp fresh rosemary, chopped
  • 1 1/2 cups red wine
  • 1 cup canned tomato, cleaned and chopped
  • 6 cups chicken stock
  • 1 bay leaf
  • 1 pound dry pasta (such as tagliatelle)
  • sea salt


  1. In a 4-quart stockpot, heat olive oil and add beef. Brown well; remove with a slotted spoon to a bowl.
  2. Add onions and carrots, cover and reduce heat. Sweat until vegetables are soft (about 5 minutes), stirring occasionally.
  3. Add leek, garlic and rosemary and cook over low heat 5 minutes more, stirring occasionally.
  4. Add wine and bring to a simmer.
  5. Return beef to the pot (with juices), then add the tomato, stock and bay leaf. Bring mixture to a boil, then reduce to a simmer. Cover and cook 2 hours, or until beef is very tender. Season to taste with salt
  6. Remove from heat and allow to cool. Beef can be pulled apart/shredded, or left as is.

To serve, reheat and serve with pasta.

Hudson Valley Restaurant Week is back this April 8-21!