Name: Gluten-Free Slow-Cooked Beef Ragu
Prep time: 20 min
Cook time: 2 h 58 min
Total time: 3 h 18 min
Yield: 6
Ingredients: 1 kilo of beef chuck, chopped; Olive oil, to cook with; 2 brown onions, finely diced (learn how to finely diced vegetables HERE); 2 carrots, finely diced; 3 celery sticks, finely diced; 4 garlic cloves, sliced; 3 tablespoons tomato puree; 500 ml red wine; 2 sprigs rosemary; 2 bay leaves; 800 grams chopped tomatoes (always buy good quality); 600 ml gluten-free beef stock (or regular beef stock if not gluten-free); Salt, to season; Cracked black pepper, to season

Gluten-Free Slow-Cooked Beef Ragu

A slow-cooked beef ragù needs time to soften and build its sauce. I get the aromatics ready first and leave the final texture to the cooking cues.

Prep Time

20 mins

Cook Time

2 hrs 58 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Pat dry your chopped beef, and season with salt and cracked black pepper.

Ingredient swaps

Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.

Why this recipe works

Gentle cooking gives the meat time to soften. Keep the liquid at the level described and use the tenderness cue as well as the stated cooking time.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

InstructionsPreheat your oven to 160°C.

Pat dry your chopped beef, and season with salt and cracked black pepper.

Heat a casserole dish or a large skillet over high heat. Add 1 tablespoon of olive oil and sear the beef in batches until golden brown. Remove the beef and set aside.

In the same dish, add 1 to 2 tablespoons of olive oil. Add the onions, carrots, celery, and garlic with a pinch of salt. Cook over low-medium heat for about 8 minutes until softened.

Stir in the tomato puree and cook for another 2 minutes.

Add the red wine, rosemary, bay leaves, chopped tomatoes, and beef stock. Season the mixture, bring it to a boil, and then reduce to a simmer.

Add the seared beef back into the sauce, cover, and transfer the dish to the oven. Cook for 2 to 3 hours.

After the initial cooking time, remove the lid and continue cooking uncovered for an additional 30 minutes to thicken the sauce.

Remove from the oven, use a fork to roughly shred the beef, and taste to adjust seasoning as needed.

Serve with gluten-free pasta or mashed potato.