Paleo Beef Ragu (Edit recipe)

Get your jammies on and give this comfort food staple a try! Throw it all in one pot and just wait for the insanely tender meat and delicious sauce to come together!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	773
Fat:	22 g
Carbohydrates:	36 g
Protein:	52 g
Cholesterol:	0 g
Sodium:	904 mg
Fiber:	4 g
Sugars:	15 g
Calculated for total recipe.

by Paleoish

View original recipe

Serves: 4-6

Ingredients

2-3 lb Arm Beef Chuck Roast, boneless
16 oz Beef Broth
24 oz Arrabbiata Sauce (Spicy Marinara), (1 jar)
14.5 oz Fire Roasted Crushed Tomatoes, (1 can)
1 cup red Wine
Extra Virgin Olive Oil
.5 Yellow Onion, diced
2 sprigs Celery, diced (2 stalks)
2 Carrots, medium sized, diced
4 cloves Garlic, minced
1 Bay Leaf
dried Thyme
dried Oregano

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325 and make sure the oven rack is in the middle.
Start off by cutting your boneless chuck into nice sized chunks and make sure to cut off any silver skin that you see. Dry the pieces and let come to room temperature for 30 minutes.
Grab a 4 qt or larger dutch oven or large pot and get it nice and hot over medium high heat. Season your beef pieces with salt and pepper on all sides then add in a nice drizzle of Olive Oil to the pot. Sear your beef pieces for a few minutes on each side to get some nice color on them. (Make sure you work in batches so that you don’t overcrowd the pot)
Once all of the beef chunks are seared, remove from pot then add another drizzle of olive oil to the pot and reduce heat to medium. Add in the onion, carrot, and celery. season with a nice pinch of salt and pepper and cook for 8-10 minutes until carrots soften and onion turns translucent. Add in the garlic then cook an additional 1-2 minutes ensuring you don't burn the garlic.
Add in the cup of wine and let this reduce by half. Should take around 8-10 minutes.
Add in the beef broth, tomato sauce, and crushed tomatoes to pot. give a nice mix and add in the bay leaf and a nice sprinkle of dried thyme and oregano. Reduce heat to medium and let this simmer for 10 minutes stirring often.
Add the beef pieces back to the pot and make sure they are submerged underneath the sauce. Cover and put in oven. Cook for 2 1/2 to 3 hours.
Remove from oven and take off the lid. Using tongs, take out the meat pieces and shred with two forks and set aside.
Grab an immersion blender and blend the sauce in the pot until smooth. Or you could add sauce to a blender and blend until smooth.
Add the meat back to the pot and simmer for 30 minutes adding some salt if needed.
Plate it up with some mashed potatoes or pasta and enjoy!