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Braised Beef Ragu

June 29, 2014 By Naomi Robinson | Bakers Royale 37 Comments

I’m still on my run of savory. And why shouldn’t I be? The reality is, yes, in between sweets, I actually eat food. But it’s not often I do meat for my savory, but today – we are going savory with some Braised Beef Ragu.

Braised Beef Ragu | Bakers Royale

Sure it’s heavy and totally not summer-like, but then again I’m not a locavore either. Nope. Shame on me for bucking that trend and jumping out of season, but this appetite of mine is built to please without delay. 

Braised Beef Ragu | Bakers Royale

And here’s the great thing about this dish—almost a one pot meal and it’s super easy—quarter the meat, braise it, saute your seasonings, then into the oven it goes. See what I mean about easy?

Braised Beef Ragu | Bakers Royale

As a side note, this is a Donna Hay recipe that I adapted. I didn’t make many changes other than adding in the thyme, and the anchovy paste.  And in my humble opinion, the anchovy paste makes the sauce. It’s a small amount – 1 tablespoon, but it’s also pretty concentrated, so a little goes a long way. Of course you can skip it, but I think it adds just the right depth to this dish. As an added plus, this is one of those dishes that gets better the next day—so yay to leftovers!

Braised Beef Ragu from Bakers Royale

Braised Beef Ragu

Braised Beef Ragu

Yield: Serves 6

Ingredients

  • Recipe adapted from Donna Hay
  • 2lbs chuck roast, quartered
  • plain all-purpose flour, for dusting
  • ¼ cup extra virgin olive oil
  • 1 yellow onion, thickly sliced
  • 6 springs fresh thyme
  • 3 cloves garlic, peeled
  • 1 cup dry red wine
  • 2 cups beef stock
  • 1  15 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 4 tablespoon sugar
  • 1 lb tube pasta
  • sea salt and cracked black pepper
  • ½ cup basil leaves
  • finely grated parmesan, to serve

Instructions

Preparation: Heat oven to 350ºF.

  1. Dust the chuck roast in flour, shaking to remove any excess. Heat 2 tablespoons of oil in a Dutch oven or heavy-bottom saucepan over high heat. Cook the beef on each side until brown, about 2–3 minutes. Remove from the pan and set aside. Reduce heat to low, add the remaining oil, onion, thyme and garlic and cook for 6–8 minutes or until softened. Increase heat to high. Add the wine and cook, scraping the bottom of the pan, for 2–3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, tomato paste and anchovy paste, sugar and stir to combine.
  2. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours. Remove the lid and roast for a further 30 minutes. Remove beef from the pan and shred the meat using 2 forks, discarding any fat. Return meat to the sauce and mix to combine. Set aside.
  3. Cook the pasta in a large saucepan of salted boiling water until al dente, about for 10–12 minutes. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve. Serves 4–6.

 

Notes

Note:

  1. The original recipe does not use anchovy paste, but I thought the sauce needed a something a bit more, and the anchovy paste did it. The paste is pretty concentrated, so a little goes a long way.  Of course you can skip it, but I think it makes the sauce.

© Naomi Robinson | Bakers Royale
Category: Savory

Filed Under: Savory

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Comments

  1. [email protected] says

    June 30, 2014 at 2:01 am

    I am so with on adding anchovies to pasta sauces; They are little fish with BIG BIG bite.

    I am stunned at how you, just having a baby can produce such delicious food and phtotos. Your are superhero!

  2. Carmen Woitas says

    June 30, 2014 at 2:46 am

    First off. .. art with the photos. I love how effortless you make it look. .. like you finished cooking and couldn’t wait to eat! Knowing staging took forever hope you got to the rest of your meal before it got cold. Haha

    Can’t wait to try this! Eating not photographing.

  3. Bri | Bites of Bri says

    June 30, 2014 at 2:53 am

    These photos are gorgeous and I’ve never even known a meat sauce to be so photogenic. I love the one pot wonder part of this meal.

  4. Taylor @ Food Faith Fitness says

    June 30, 2014 at 2:57 am

    “The reality is, yes, in between sweets, I actually eat food.” This made me laugh. YES! Food bloggers don’t eat donuts for dinner. I love this recipe and these photos! Where on earth did you get that plate with the ridge? I have been looking ALL OVER! Pinned!

  5. Jennifer Farley says

    June 30, 2014 at 3:11 am

    What a perfect dinner!

  6. Bec {Daisy and the Fox} says

    June 30, 2014 at 3:18 am

    yuuummmm
    ragu is the best! and this looks soooo delicious
    i’ve been on the hunt for a good recipe to give a go, so this is totally bookmarked 🙂
    thanks!

    Bec {Daisy and the Fox}

  7. Tieghan Gerard says

    June 30, 2014 at 4:41 am

    I really do not care what season it is, this I could always eat!! It’s so gorgeous!!

  8. Jenny Flake says

    June 30, 2014 at 4:52 am

    How good does this look!! Want!!

  9. Anna @ Crunchy Creamy Sweet says

    June 30, 2014 at 5:10 am

    This looks amazing! My Hubby will love this! PS: Love your background!!

  10. Julie @ Table for Two says

    June 30, 2014 at 5:27 am

    This is the ultimate comfort food!!

  11. Lauren @ Climbing Grier Mountain says

    June 30, 2014 at 5:30 am

    So much epic goodness in this ragu!!

  12. Maria says

    June 30, 2014 at 5:34 am

    Great pasta dish!

  13. Ashley says

    June 30, 2014 at 6:23 am

    So so beautiful! I am loving the surface you shot on. Is it some kind of concrete? Painted?

  14. Layla @ Brunch Time Baker says

    June 30, 2014 at 7:11 am

    Omg the beef is to die for! YUM!

  15. Heather Christo says

    June 30, 2014 at 7:53 am

    This is seriously making me salivate. The pictures could not be more beautiful and tempting!

  16. marla says

    June 30, 2014 at 8:28 am

    This is totally my kinda meal!

  17. Brandon @ Kitchen Konfidence says

    June 30, 2014 at 9:26 am

    My mouth is so watering right now. I loooove braised beef.

  18. Medha @ Whisk & Shout says

    June 30, 2014 at 10:04 am

    Yum! So delicious and original 🙂

  19. Rachel Cooks says

    June 30, 2014 at 10:43 am

    Comfort food perfection.

  20. Naomi Robinson says

    June 30, 2014 at 10:55 am

    Thanks Anna. It’s an old rusty table, but great for background use.

  21. Naomi Robinson says

    June 30, 2014 at 10:56 am

    Hi Ashley – It’s a an old metal table that rusted and then I gave it some spot treatment with paint here and there to “dirty” it up some more.

  22. Kayley | The Kitchen McCabe says

    June 30, 2014 at 1:15 pm

    These photos are absolutely beautiful and the ragu looks delicious!

  23. Laura (Tutti Dolci) says

    June 30, 2014 at 1:27 pm

    Comfort food at its best! Love the pasta shape too!

  24. Jaclyn says

    June 30, 2014 at 3:27 pm

    How do you style everything so perfectly :)!? Love this!

  25. Eileen says

    June 30, 2014 at 4:20 pm

    I’m kind of confused as to why eating hearty dishes in summer has anything to do with locavorism. Seasonal eating, sure, but that beef could totally be local! 🙂 Whatever the season, this ragu sounds fabulous! Just perfect for a super comforting dinner.

  26. Chelsea says

    June 30, 2014 at 4:28 pm

    GORGEOUS photos! Can I ask where you got your silver plates/tray (right hand corner of second photo) Obsessed! 🙂

  27. abby @ thingsforboys says

    June 30, 2014 at 8:40 pm

    this looks amazing! We’re right in the middle of winter here so this is screaming my name! I wonder if I can find anchovy paste anywhere.

  28. Eliza says

    July 1, 2014 at 1:19 am

    Pasta and beef impressive connection, I can eat it every day. Eliza

  29. Mary Frances says

    July 1, 2014 at 2:00 pm

    This ragu is stunning, it looks so rich and flavorful, perfect over pasta!

  30. Megan {Country Cleaver} says

    July 2, 2014 at 4:03 am

    I don’t care what season it is, pasta and beef are always perfect!

  31. Kate @ Diethood says

    July 2, 2014 at 11:36 am

    Fantastic meal!! The flavors, the colors, the beauty!!! Gorgeous, through and through.

  32. ellie @ fit for the soul says

    July 2, 2014 at 4:39 pm

    Wowww this looks absolutely diiiiivine!!! I’ll be sure to keep this in my MUUSTTT MAKE file. <333

  33. Amy @ Thoroughly Nourished Life says

    July 3, 2014 at 8:31 pm

    Well, this dish is perfectly in season for us Down Under, so thank you 🙂
    The boyfriend (our resident meat eater) will love this, and the fact that he can have it all to himself. Meat and pasta, is there any easier way of getting to a man’s heart? Me thinks not. I might not tell him about the anchovies though…

  34. Annie @ Annie's Noms says

    July 4, 2014 at 7:34 am

    Who cares if it’s Summer, I’d eat this all year round, it looks delicious and pasta and ragu is just comforting no matter what time of year!

  35. Amanda Holbrooks says

    July 9, 2014 at 12:13 pm

    Cooking this now…it smells divine. Did you use 4 tablespoons of sugar? I checked the original recipe and it only called for 1. Getting a little worried mine may turn out too sweet.

  36. kate says

    December 28, 2014 at 1:29 pm

    I love this recipe. I have made it several times but for the life of me i can’t figure out how much water goes in that is mentioned in the directions it’s not listed in the ingredient list. I always just leave it out and it always turns out fine. I just wonder if it can be better?

  37. heather says

    December 29, 2014 at 10:50 am

    I am confused as well about the “water” in the directions but not the ingredient list….. How much goes in?

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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