Easy Italian Vegetable Beef Ragu

5 from 1 vote

This Easy Vegetable Beef Ragu is an exciting meal to enjoy over the weekend with family. The perfectly simmered onion, garlic, tomatoes, and sauces makes it tempting.

Course Dinner, Main Course

Cuisine Italian

Keyword beef, dinner ideas, Ragu, Vegetable, Vegetable Ragu, Veggies

Prep Time 20

Cook Time 3 40

Total Time 4

Author Adalynn Ward

Servings persons

Calories 573kcal

Ingredients

Meat Preparation

750 g 1 1/2 lbs braising beef, chopped into bite-sized cubes
2 ¼ tbsp plain/all-purpose flour
⅓ tsp salt
⅓ tsp pepper
2 ¼ tbsp vegetable oil

Vegetables and Seasonings

1 ½ medium onions peeled and chopped
3 medium carrots peeled and chopped into small chunks
2 sticks of celery chopped finely
2 cloves garlic peeled and minced

Liquids and Flavors

1 ½ tbsp tomato puree/paste
225 ml (just under 1 cup) red wine (or replace with stock if you prefer)
10 ½ oz (2 x 300g) tins of chopped tomatoes (alternatively, you can use one 400 g tin and a 200 g tin)
450 ml (1 3/4 cups) hot beef stock (water plus 1 1/2 stock cubes is fine)
¾ tsp dried thyme

Optional Add-ins

1 medium zucchini courgette, chopped into small cubes
150 g (5 oz) mushrooms, finely chopped
1 medium bell pepper chopped
½ tsp dried oregano
¼ tsp red chili flakes

For Serving

300 g (10.5 Oz) of dry pasta equals 900 grams (2 lb.) of cooked pasta

Instructions

Preheat oven to 160°C (320°F).
Take a large glass bowl, and add the braising/stewing beef, flour, salt and pepper and mix them thoroughly so that the beef is coated with other ingredients.
Place a large Dutch oven pot (or large casserole pan) on induction stovetop, add 2 1/2 tbsp of vegetable oil and heat up. Cook the beef on medium heat untill it turns brown in 4-5 minutes (Remember that you may need to do this in 2-3 batches depending on the quantity of beef and number of servings).
When the beef turns brown, add the onion in the same pan and again cook on a low heat until the onions start to soften. This may take 3-4 minutes.
Now, add in the garlic, celery, and carrot, cook for another two minutes. Stir frequently to cook veggies properly. At this stage, you can add the optional ingredients like bell pepper, mushrooms and zucchini.
When the veggies have cooked, add the tomato paste/puree and stir. Once it mixes with veggies and beef, then add in the wine, and turn up the heat. Stir for another couple of minutes until wine bubbles. Make sure the ingredients don't stick at the bottom of pan by stirring continuously, otherwise, the beef and veggies may burn.
Now, it's time to add the beef stock, chopped tomatoes, and dried thyme and (optional) oregano. Stir everything together, and bring it to the boil by placing a lid on the pan for a few minutes.
Now place this pan into the preheated oven for 3-4 hours untill the beef is lovely and tender. Here the trick is to check the sauce every hour to make sure it doesn't dry. If the sauce looks dry, top up with a splash of boiling water or stock.
Once the beef is tender and cooked properly, remove from the oven.
You can serve beef ragu with with rigatoni pasta, pappardelle. pasta or any of your favorite. Although I recommend serving the sauce on top of the pasta, you can also stir the rigatoni through the sauce. Top with a sprinkle of cheese and parsley, then serve.

Notes

Can I make Beef Ragu in a slow cooker?

Yes, you can. To cook this vegetable beef ragu in a slow cooker, make sure to prepare the ingredients including tomatoes, stock, and thyme in the pan and bring them to boil. Now add everything to into the slow cooker and cook for 6-8 hours on low heat, or for 4-5 hours on high heat.

Can I freeze Vegetable Beef Ragu?

Yes, you can freeze it. For this purpose, make the ragu, and let it cool. Cover it in a freezer safe pan, and freeze. Once you're ready to use, defrost the ragu for 24-36 hours in the refrigerator, and the reheat in a saucepan over a medium heat, stirring occasionally. In a few minutes, your Ragu will be ready to eat.

Can I scale up or scale down the recipe?

Yes, but make sure to stick to the same quantities for better taste and flavor profile. However, while reducing the amount make sure to keep an eye on the soup in oven because the low amount will make the Ragu dry very soon. So, add a splash of water or stock if it starts to look dry. And to double the recipe, it will take longer to cook in each step. Take some time to cook and bake for a fully cooked vegetable beef Ragu.

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