Fork Tender Beef Ragu with Roasted Tomatoes

Last Updated on January 22, 2019

This recipe for slow cooked Ragu has large pieces of fork tender beef in a fragrant wine and herb infused sauce with shallots, bacon, and mushrooms served over pasta and garnished with slow roasted tomatoes.  This ultimate comfort food will make your home smell so good, everyone will be asking when it will be ready.  I know my crew did!

Is it kind of sad to admit that when I woke up this cold, winter Sunday morning, one of my first thoughts was what kind of hearty, slow cooked, make the house smell delicious, preferably with pasta comfort food did I want to make today?  Or does everyone think like that…

The good news is that my morning contemplation resulted in this absolutely stunning version of an Italian classic.

My Fork Tender Beef Ragu with Roasted Tomatoes is relatively easy to assemble and then cooks in the oven for 2.5 hours to finish.  It’s a great choice for entertaining because, in addition to being visually impressive and tasting amazing, it is even better when chilled and reheated.

First, start by frying a half a pound of bacon to a crisp in a large dutch oven and then place the bacon in a large bowl leaving the drippings in the pot.  If you have made my Homemade Hickory Smoked Bacon, this is a perfect use for it.  Otherwise, thick-cut, high quality bacon will do.

While the bacon is crisping, slice the roma tomatoes in half and toss with 2 tablespoons olive oil, freshly cracked pepper, salt, and the leaves from 3 thyme stems.  Set aside to rest.

Cube 3 pounds of chuck into 2″ pieces.  Sprinkle 2 tablespoons of flour, salt, and fresh ground pepper over the beef pieces.  Cook the meat at a high temperature in the bacon drippings to brown the edges.  You may need to brown the meat in 2 batches depending on the size of your dutch oven.  Crowded meat will not brown properly.

After the meat has browned, remove to the bowl with the bacon.  Add 2 tablespoons of butter to the dutch oven, keeping a medium high heat.  Add the mushrooms and a dash of salt.  Brown the mushrooms and add to the beef and bacon bowl.

Melt 2 more tablespoons of butter and add the shallots.  Once they are lightly browned, add the garlic and tomato paste.  Stir and cook for 1-2 minutes.

Add 1.5 cups of your choice of red wine, the rosemary, thyme, pepper flakes, and bay leaves to the shallot mixture.  A Chianti is a nice choice.  Bring to a low simmer, scrapping up all the browned bits from the bottom of the pot and reducing the wine by about a quarter.

After the wine has reduced, add the meat, mushrooms, and bacon to the pot along with 2 cups of beef stock.  Cook until you reach a gentle boil.

Meanwhile, place the tomatoes on a foil lined cookie sheet skin side down.

Place the cookie sheet of tomatoes and the covered dutch oven in a 300 degree oven and cook for 2.5 hours or until the beef is fork tender.

Uncover the dutch oven back and place backon the stovetop.  Bring to a rolling boil to thicken the sauce slightly and skim any fat as needed.  Taste sauce to check if additional salt and pepper is needed.

Stir in the Italian parsley and serve over pasta.  Pappardelle, penne, or any other substantial pasta works well with this dish.  Garnish with the tomatoes, freshly grated Parmesan cheese, and a few parsley and/or rosemary leaves.  The remaining wine is also the perfect accompaniment.  I hope you love my Fork Tender Beef Ragu with Roasted Tomatoes as much as I do.  Enjoy!

Print

Fork Tender Beef Ragu with Roasted Tomatoes

This recipe for slow cooked Ragu has large pieces of fork tender beef in a fragrant wine and herb infused sauce with shallots, bacon, and mushrooms served over pasta and garnished with slow roasted tomatoes.

Course Main Dish

Cuisine Italian

Keyword Fork Tender Beef Ragu with Roasted Tomatoes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Servings 8

Author Jennifer Grissom

Ingredients

• 3 pounds chuck roast cut into 2" cubes
• 2 tablespoons flour
• Kosher salt - divided
• Fresh ground pepper - divided
• 1/2 pound thick cut bacon
• 10 roma tomatoes cut in half lengthwise
• 2 tablespoons olive oil
• 4 tablespoons butter - divided
• 8 ounces baby bella mushrooms cut in half
• 4 shallots sliced
• 4 cloves garlic minced
• 2 tablespoon tomato paste
• 1.5 cups red wine
• 2 cups beef stock
• 1/2 teaspoon pepper flakes
• 2 bay leaves
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme divided
• 1/4 cup chopped Italian parsley
• Freshly grated parmesian to taste
• 1 pound pasta cooked

Instructions

1. Fry bacon to a crisp in a dutch oven and then place the bacon in a large bowl leaving the drippings in the pot.
2. Slice the roma tomatoes in half and toss with 2 tablespoons olive oil, 1/2 teaspoon freshly cracked pepper, 1 teaspoon salt, and the leaves from 3 thyme stems. Set aside to rest.
3. Cube 3 pounds of chuck into 2" pieces.
4. Sprinkle 2 tablespoons of flour, 1 teaspoon salt, and 1 teaspoon fresh ground pepper over the beef pieces.
5. Cook the meat at a high temperature in the bacon drippings to brown the edges.
6. Brown the meat in 2 batches depending on the size of your dutch oven.
7. After the meat is browned, remove to the bowl with the bacon.
8. Add 2 tablespoons of butter to the dutch oven, keeping a medium high heat.
9. Add the mushrooms and a dash of salt.
10. Brown the mushrooms and add to the beef and bacon bowl.
11. Melt 2 more tablespoons of butter and add the shallots.
12. Once they are lightly browned, add the garlic and tomato paste.
13. Stir and cook for 1-2 minutes.
14. Add red wine, rosemary, thyme, pepper flakes, and bay leaves to the shallot mixture.
15. Bring to a low simmer, scrapping up all the browned bits from the bottom of the pot.
16. Reduce the wine by about a quarter.
17. After the wine has reduced, add the meat, mushrooms, and bacon to the pot along with 2 cups of beef stock.
18. Bring temperature up to a gentle boil.
19. Place the tomatoes on a foil lined cookie sheet skin side down.
20. Place the cookie sheet of tomatoes and the covered dutch oven in a 300 degree oven and cook for 2.5 hours or until the beef is fork tender.
21. Uncover the dutch oven and place back on the stove top at a high heat.
22. Bring to a rolling boil to thicken slightly and skim any fat as needed.
23. Taste sauce to check if additional salt and pepper is needed.
24. Stir in the Italian parsley and serve over pasta.
25. Garnish with the tomatoes, freshly grated Parmesan cheese, and a few parsley and/or rosemary leaves.

Jennifer Grissom

Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

Read more…