If I were to ever have a signature “dinner party” dish, this would be it. It is hearty, savory, flavorful and oh-so delicious. Best part of it is, you can make the beef in the slow cooker ahead of time, and day of the party, you can make the ragout in under an hour! Effortless hosting, indeed.
If you’re not a wine consumer, feel free to swap in additional beef broth with a dash of red wine vinegar for that acidic bite. If using the wine, remember, the flavors concentrate so always use a wine you love and would happily drink! (Drier wines are preferable for cooking). My favorite way to serve this is with roasted cauliflower, but mashed potatoes would be very welcomed, too. 🙂
2 tbsp. olive oil
1 medium onion, diced
3-5 garlic cloves, minced
2 celery stalks, chopped
2 carrots, peeled and chopped
3 tbsp. tomato paste
1/2 cup dry red wine
28 ounce can diced tomatoes (regular or petite)
1/2 tsp. each dried oregano and basil
1 bay leaf
1 tbsp. soy sauce
2 tsp. brown sugar
2 cup multi-purpose shredded beef (recipe below, or use any cooked bottom roast/chuck roast)
salt and pepper to taste
pinch of crushed red pepper flakes
multi purpose shredded beef
3-4 pound boneless beef bottom or top round
1/2 cup beef broth
1 tsp. Worcestershire sauce
2 bay leaves
1 tsp. oil
directions for beef
Heat oil in a large heavy-bottomed pot on medium-high until shimmering. Add beef and cook until golden brown, about 3-5 minutes. Turn, and brown on the other side. Once browned, remove and add to slow cooker.
Add 1/4-1/2 cup broth and Worcestershire to pan and deglaze, turning down heat. Add cooking liquid and deglazed bits to the slow cooker along with the beef and add any remaining broth. Cook on low 8-10 hours until fork tender and easily shreddable. Remove from slow cooker and shred on a cutting board.
If freezing, freeze in 1-2 cup portions in freezer bags with some of the cooking liquid. Make sure to freeze flat for best preservation.
directions for beef ragout
Heat oil in dutch oven over medium/medium-low heat. Dice onion and mince garlic and add to pot. Saute 3-5 mantes until tender and translucent. Add celery and carrot and cook additional 3-5 minutes until just barely tender. Add tomato paste and continue to stir and cook for approximately 5 minutes, which will allow the sugars in the paste to caramelize and cook out. Add oregano, basil, pepper and crushed red pepper, wine, soy sauce, brown sugar, tomatoes and stir to combine.
Add shredded beef (thaw if using from frozen) and mix everything together. All ragout to come to a slow boil and reduce to a light simmer. Let simmer for at least thirty minutes, stirring occasionally. Taste and add salt to taste. Serve with mashed potatoes, roasted cauliflower, or, with basic, perfect polenta, like I did.
Ragout serves 6 as written.