Description
This Braised Beef Ragu is a hearty and flavorful Italian-inspired dish that features tender chuck roast slow-cooked in a rich tomato sauce enhanced with Samuel Adams Just the Haze IPA. Perfect for a cozy holiday feast, it’s served over your favorite pasta and garnished with fresh parsley and shredded Parmesan for an unforgettable meal.
Ingredients
Beef:
- 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
Ragu Sauce:
- 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
Pasta & Garnish:
- 3 cups Favorite Pasta, cooked
- Chopped Parsley, for garnish
- Shredded Parmesan, for garnish
Instructions
- Preheat Grill: Preheat your grill to medium-high temperature, approximately 375°F, to prepare for searing the beef.
- Sear Beef: Slather the chuck roast pieces with canola oil and season liberally with kosher salt, black pepper, and garlic powder. Place the beef on the grill and sear all sides until browned, creating a flavorful crust.
- Sauté Aromatics: Remove the beef from the grill and place a Dutch oven over medium-high heat. Add some oil, then sauté the chopped white onions along with dried oregano, red chili flakes, and a pinch of kosher salt for about 2 minutes until the onions begin to brown.
- Add Vegetables: Add the diced celery, carrots, and minced garlic to the Dutch oven and sweat them for an additional 2 minutes to release their flavors.
- Add Beef & Liquids: Return the seared beef pieces to the Dutch oven. Pour in the tomato sauce, water, Samuel Adams Just the Haze IPA, and add the bay leaf, ensuring the beef is almost submerged.
- Braise the Beef: Cover the Dutch oven and let the ragu simmer over medium-high heat for about 3.5 to 4.5 hours, or until the beef is fork-tender. Occasionally skim off any fat that rises to the top of the sauce.
- Finish & Serve: Once the beef is tender, remove and discard bay leaves and any solids besides the beef. Add the cooked pasta to the sauce, mixing well to combine. Top with chopped parsley and shredded Parmesan cheese. Serve immediately and enjoy your flavorful braised beef ragu.
Notes
- Use a Dutch oven or heavy-bottomed pot for best heat retention during braising.
- Searing the beef first locks in flavor and creates a rich base for the sauce.
- Skimming fat during simmering ensures the sauce is not too greasy.
- Feel free to substitute your favorite IPA or a similar pale ale if Samuel Adams Just the Haze IPA is unavailable.
- Adjust chili flakes according to your spice preference.
- This ragu pairs beautifully with wide pasta noodles such as pappardelle or fettuccine.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Lunch, Main Course
- Method: Braising
- Cuisine: Italian
