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Easy Homemade Beef Ragu

Easy Homemade Beef Ragu

Easy Homemade Beef Ragu

Easy Homemade Beef Ragu is one of my absolute favorite sauces. Not only does it taste absolutely delectable, warm, and comforting but it is super easy to make, as most of my recipes are.

There is something special about a meal when it is cooking ever so slowly on your stovetop on a cold Saturday mid-morning. Honestly, I love making this ragu all year round, but in particular, the rather frosty days of the year are my favorite times to cook and indulge in this exquisite recipe. 

Easy Homemade Beef Ragu

As you all may know I live in Nashville, Tennesee, so these wintery days are really limited. On another related note, this year definitely started shaky for me and my family, so we surprised our bellies with daily comforting meals that brought peace and harmony to our bodies.

After losing my father-in-law due to this nasty virus, comfort meals were what we needed the most.

This meal is one of those that brings such fond memories to my heart. It has been a hot minute since I’ve made this one for my family.

I had this recipe on my blog a while ago, but as some of you know, after my blog transfer, I lost many of the recipes I had posted about.

beef recipes

Luckily, I still have them in my archive, so I am recreating them, one by one, all over again, adding in new images and methods of making them.

This is my eleventh year of blogging so I have learned so much more throughout the years from cooking methods to writing styles and a whole new and improved business and management process.


Anyhow, let’s get back to the recipe. I am pretty ecstatic for you to try it. I definitely think you should!

You can totally make it in a slow cooker, but I like and prefer my ceramic cookware and bakeware. I adore moist, slow-cooked meals when it is simmering on the stove, so that is how I approach making most of my slow-cooked meals usually.

Easy Homemade Beef Ragu

I have nothing against slow cookers, I own one, and use it from time to time. However, if you ask me how to make this, I’d highly recommend doing it this way in the earthware dishes.

If you by any chance decide to make this lovely dish please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support!

beef recipes

Easy Homemade Beef Ragu

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Easy recipe for delicious Homemade Beef Ragu


  • 2 lb beef for stew (chuck), chunks
  • Generous pinch of salt, season to taste later
  • Generous pinch of Black pepper
  • 2-3 tablespoons olive oil
  • 1 onion, diced
  • 2 celery ribs, diced
  • 3 cloves garlic, sliced
  • 2 carrots, diced
  • 1 tablespoon herb de Provence
  • 15 oz tomato sauce, you may use any on your hand-crushed, chopped, or pureed
  • 2 tbsp tomato paste
  • 2 cups beef broth/stock
  • 2 cups water, more if needed
  • 2 dried bay leaves
  • 2 beef bouillon cubes

Thickening agent:

  • 2 teaspoons cornstarch or flour, for low carb option xanthan gum or guar gum
  • 1 teaspoon tomato paste
  • 4-5 tablespoons of water
  • Finish it with 2 tablespoons of unsalted butter.


  1. Pat down a generous pinch of salt and pepper beef. Try to mix it, so it is coated well with salt and pepper.
  2. Heat oil over medium temperature in a heavy-based pot, preferably with the fitted lid. Add beef and sear each piece until browned on all sides, then remove onto a platter.
  3. Drizzle a bit more oil and add onion, celery, garlic, carrots. Stir and cook for 4-5 minutes at medium temp.
    Return the beef to the pot by pouring it over with beef juices over sauteed veggies and add herb de Provence. Keep stirring to coat everything.
  4. Add liquid, beef broth, water, tomato sauce, and tomato paste. Add bay leaves and bouillon cubes. Allow it to boil, then turn down the temp.
  5. Cover the pot and let it cook at the low temperature (simmer) for about 2 1/2 to 3 hours or until beef is tender enough to shred. Taste your food and see if it needs more seasoning to please your taste buds.
  6. You do not have to add a thickening agent but if you want a nice glossy sauce: mix the thickening agent of your choice with tomato paste and water. Mix until smooth and well combined.
  7. Pour slowly over a bubbling pot of sauce.
  8. Stir to combine, and in a few seconds, it will start to get thicker. If you made a mistake added too much of it and the sauce is too thick, add a bit of liquid, mix, and it will be just fine.
  9. Always taste to see if you need more salt or pepper. At the very end, add two tablespoons of unsalted butter because the sauce is richer and adds a velvety smooth taste.

Serve it over mashed potatoes, pasta, or rice.


You may use a beef chuck in one piece for this although it may cook a bit longer. I would slice it in half or quarter it if you do not want to use chunks.

You may find different beef bouillon cubes so use it only you wish to use it. You can always sub it with more salt and pepper.

I do not use vine in my cooking. I never have so if you like to do that add a splash of the vine to this sauce. Also, 1 cup of Guinness strut or simular is good in this sauce.

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