Name: Braised Beef Ragu with IPA and Pasta Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 1 Large Chuck Roast, cut into 6 pieces; 2 tbsp Kosher Salt; 2 tbsp Black Pepper; 1.5 tbsp Garlic Powder; Canola Oil, as needed; 28 oz Tomato Sauce; 1 cup Water; 12 oz Samuel Adams Just the Haze IPA; 5-6 Whole Carrots, peeled & diced; 5-6 Garlic Cloves, minced; 1 cup White Onion, chopped; 1 cup Celery, chopped; 2 tbsp Red Chili Flakes; 2 tbsp Dried Oregano; 1 Bay Leaf; Kosher Salt, to taste; 3 cups Favorite Pasta, cooked; Chopped Parsley, for garnish; Shredded Parmesan, for garnish

Jump to Recipe· 4.2 from 36 reviews

If you’re craving something soul-warming and packed with deep, layered flavors, this Braised Beef Ragu with IPA and Pasta Recipe is about to become your new favorite go-to. Tender chunks of chuck roast slow-cooked in a harmonious blend of tomato sauce, vegetables, and the slightly hoppy punch of Samuel Adams Just the Haze IPA create a ragu that’s indulgent yet comforting. Tossed with your favorite pasta and sprinkled with fresh parsley and Parmesan, this dish is a celebration of cozy, hearty Italian-inspired cooking designed to impress any guest or to lift your weekday dinner to a special occasion.

Ingredients You’ll Need

The image shows several thick raw red meat pieces cut into chunks, placed on a bright white tray. The meat is covered with a layer of black and white pepper seasoning sprinkled evenly across the surface. Above the tray, a woman's hand is sprinkling more pepper seasoning from a transparent container with a black lid. The background is softly blurred, with hints of green and brown tones, and the scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things wonderfully straightforward, relying on a handful of essential ingredients that each bring their own magic to the table. From the richness of the chuck roast to the vibrant kick of IPA, every component adds depth to the rustic ragu sauce and the overall dish.

Large Chuck Roast: The star of the dish, providing rich beefy flavor and tender texture when slow-braised.
Kosher Salt: Essential for seasoning and enhancing all the other flavors.
Black Pepper: Adds just the right amount of heat and complexity.
Garlic Powder: A quick, easy way to layer in classic garlic flavor.
Canola Oil: Perfect neutral oil for searing that won’t overpower the beef’s flavor.
Tomato Sauce: The rich, savory base of the ragu sauce, bringing acidity and depth.
Water: Helps balance the sauce and create the perfect braising liquid.
Samuel Adams Just the Haze IPA: This IPA adds a delightful hoppy brightness and complexity that makes the sauce stand out.
Carrots: Peeled and diced for natural sweetness and texture in the sauce.
Garlic Cloves: Freshly minced to impart that unmistakable aromatic punch.
White Onion: Chopped to create a savory base and mellow sweetness.
Celery: Adds a subtle aromatic crunch to balance the sauce.
Red Chili Flakes: Just enough heat to enliven the ragu but not overwhelm it.
Dried Oregano: Traditional Italian herb that ties all the flavors together.
Bay Leaf: Gives a hint of herbal fragrance as the sauce simmers.
Favorite Pasta: Cooked to al dente, ready to soak up the luscious ragu sauce.
Chopped Parsley: Fresh garnish to brighten the dish just before serving.
Shredded Parmesan: Adds a salty, creamy finish perfect for this hearty ragu.

How to Make Braised Beef Ragu with IPA and Pasta Recipe

Step 1: Searing the Beef

First things first — get your grill heated to a medium-high flame around 375°F. Coat each piece of chuck roast lightly in canola oil, then season generously with kosher salt, pepper, and garlic powder. Sear the beef on all sides until it develops a beautiful, caramelized crust that locks in all those meaty juices. This step is crucial as it forms the rich foundation of flavor for your ragu.

Step 2: Building the Flavor Base

After removing the beef from the grill, heat some oil in a Dutch oven and toss in your chopped onions, oregano, red chili flakes, and a pinch of salt. Let them brown gently for about two minutes – this step softens the onions and releases the herbs’ aromas, crafting a flavorful bed for your sauce.

Step 3: Adding Aromatics and Vegetables

Next, introduce the diced celery, carrots, and minced garlic to the pot. Let these sweat together for another couple of minutes, which brings out their natural sweetness and helps meld the flavors before adding liquid.

Step 4: Combining with Liquids and Braising

Place your seared beef pieces back into the Dutch oven and pour over the tomato sauce, water, and the star ingredient — the Samuel Adams Just the Haze IPA. Add the bay leaf and ensure the beef is mostly submerged. Cover the pot and allow everything to simmer gently over medium-high heat for 3.5 to 4.5 hours, checking occasionally to skim off any excess fat. This slow braising transforms the chuck roast into fork-tender bliss.

Step 5: Finishing the Ragu and Pasta

Once the beef has reached tender perfection, remove the bay leaf and strain out any solids you don’t want in the final dish. Stir your cooked pasta directly into the ragu sauce, letting it soak up all those deep, complex flavors. Sprinkle generously with chopped parsley and shredded Parmesan just before serving.

How to Serve Braised Beef Ragu with IPA and Pasta Recipe

The image shows a large pot filled with wide, flat noodles mixed with shredded meat in a rich reddish-brown sauce. The noodles are uneven strips with a smooth texture, coated well in the thick sauce, and interspersed with small bits of green herbs. A metal tong holds a lifted portion of this mixture above the pot, showcasing layers of noodles and shredded meat tangled together, with the sauce clinging to them. The pot sits on a dark surface with a white marbled texture in the background, while a warm outdoor grill fire glows softly behind. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley and a generous handful of shredded Parmesan make all the difference here. The parsley adds a fresh, slightly peppery brightness that cuts through the richness, while the Parmesan delivers a salty, creamy finish that ties the whole dish together beautifully.

Side Dishes

This Braised Beef Ragu with IPA and Pasta Recipe pairs wonderfully with a simple mixed greens salad dressed lightly with lemon vinaigrette to balance the heaviness. Crusty garlic bread or a rustic Italian loaf is a must to mop up every last bit of the luscious sauce. Roasted vegetables like asparagus or Brussels sprouts can add a nice textural contrast as well.

Creative Ways to Present

If you’re feeling playful, serve this ragu over creamy polenta for a comforting variation or spoon it over roasted spaghetti squash for a low-carb twist. For a family-style vibe, ladle the ragu into a large serving dish right at the table and let everyone gather round to dish out their portions — nothing brings people together quite like sharing a pot of homemade goodness.

Make Ahead and Storage

Storing Leftovers

This ragu actually tastes even better the next day after the flavors have had more time to marry. Store leftovers in an airtight container in the fridge for up to four days. The beef will remain tender and the sauce will stay rich and flavorful.

Freezing

You can freeze this Braised Beef Ragu with IPA and Pasta Recipe for up to three months. Portion it into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to avoid sticking and ensure even warmth. Add a splash of water or broth if the sauce has thickened too much in the fridge. Reheat your pasta separately or toss it in toward the end to prevent it from becoming mushy.

FAQs

Can I use a different beer instead of Samuel Adams Just the Haze IPA?

Absolutely! While the Just the Haze IPA adds a specific citrusy and hoppy note, you can substitute with any IPA or even a malty amber ale for a slightly different but equally delicious flavor profile. Just avoid beers that are too bitter or heavy.

What is the best cut of beef for this ragu?

Chuck roast is ideal because it becomes incredibly tender during low and slow cooking while imparting rich, beefy flavor. Other braising cuts like brisket or short ribs can work too, but chuck offers the best balance of flavor and cost.

Can I make this Braised Beef Ragu with IPA and Pasta Recipe in a slow cooker?

Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender. Add the pasta just before serving to keep it from overcooking.

Is this recipe gluten-free?

The ragu itself is naturally gluten-free, but be sure to use gluten-free pasta if you need to avoid gluten. Also, double-check your tomato sauce and spices to ensure they contain no hidden gluten ingredients.

Can I prepare the ragu sauce in advance and cook the pasta fresh when ready to serve?

Definitely! Preparing the ragu sauce ahead of time allows the flavors to develop even more. Reheat the sauce gently and toss with freshly cooked pasta for the best texture and taste.

Final Thoughts

There’s something truly magical about a dish that takes a little time but rewards you with deep, comforting flavors and melt-in-your-mouth beef. This Braised Beef Ragu with IPA and Pasta Recipe is one of those gems, perfect for warming up chilly evenings or impressing friends and family with robust Italian-inspired cooking. Give it a try, and I promise this dish will soon hold a special place in your recipe repertoire.