This shredded beef and mushroom ragu is the epitome of slow-cooked comfort food. This recipe truly embraces a low and slow pace. It’ll take several hours to cook but the final product is worth it.
After visiting Napoli, I knew I wanted to try a slow-cooked, beef ragu and decided to try a version with shredded beef. Although it may not be a true Neopolitan ragu, this hearty sauce has the same rich essence that can only be acquired after hours of simmering.This shredded beef and mushroom ragu is a perfect dish for a lazy Sunday of set it and forget it until it’s time for dinner.
Shredded Beef and Mushroom Ragu
- Wide ovenproof pot
- 3 pounds cubed chuck roast
- 2 tablespoons neutral cooking oil
- 2 tablespoons butter
- 1 pound carrots
- 2 onions
- 12 ounces cremini mushrooms
- 1 head of garlic
- 2 tablespoons tomato paste
- 4 cups beef stock
- 2 14.5- ounce can crushed tomatoes
- ½ teaspoon dry thyme leaves
- Salt pepper, and crushed red pepper to taste
- 1 pound cooked pasta such as rigatoni, ziti, or pappardelle
- Shaved Parmesan cheese optional, for serving
- Preheat oven to 250ºF. Pat the steak dry and season all over with salt and pepper. Peel and dice the carrots and onions. Peel and mince the garlic. Trim and quarter the mushrooms.
Brown the Beef:
- Heat the cooking oil in a wide, ovenproof pot over medium heat. Once hot, add the beef in batches and cook without moving for 2-3 minutes per side until well-browned all over. Transfer the beef to a bowl.
Prepare the Ragu Base:
- Add the butter to the pot. Once melted, add the diced carrots and onions and cook for 5-6 minutes or until golden brown and beginning to soften. Add the mushrooms and cook an additional 8-10 minutes or until the mushrooms begin to brown. Add the garlic and cook for 30 seconds or until fragrant. Season all over with salt and pepper.
- Add the tomato paste and coat the vegetables in the paste. Cook for 2 minutes or until the paste begins to deepen in color.
- Add a ladle of the beef stock and scrape up any browned bits stuck to the bottom of the pot. Add the rest of the stock and stir to incorporate the tomato paste.
Finish Preparing the Ragu:
- Pour in the diced tomatoes and the browned beef and bring to a boil. Season with salt, pepper, crushed red pepper, and dry thyme.
Bake the Ragu:
- Transfer the ragu, uncovered, to the oven and stir periodically. If too much of the liquid cooks off, add a bit more stock. Cook for 2 hours uncovered. Add the lid and cook an additional 3 hours, stirring periodically, or until the beef is falling apart and very tender. Remove the ragu from the oven and carefully shred the beef and stir to combine. Taste and season to your preferences.
- Serve the shredded beef and mushroom ragu with pasta of your choice and shaved parmesan cheese, if desired. Enjoy!