Servings: 6
Olive oil 
2 tbsp, divided
Chuck roast 
2 lb, cut into 2-inch-cubes
to taste
Ground black pepper 
to taste
Yellow onion 
1, chopped
5 cloves, sliced
Red pepper flakes 
1/4 tsp
Fennel seeds 
1/2 tsp
Tomato paste 
2 tbsp
Red wine 
1/4 cup
Whole peeled tomatoes 
1 (28 oz) can
3 sprigs
1/4 cup
Bay leaf 
Balsamic vinegar 
2 tsp
for serving (optional)
chopped, for serving
New Recipe: Beef Ragu
15 m
2 h 20 m
Ready in:
2 h 35 m
  1. Heat olive oil (1 tbsp) in a stockpot over medium. Season the meat with salt and ground black pepper. Sear the chuck roast for 10 minutes, or until browned. Transfer the chuck roast to a bowl. 
  2. Heat more olive oil (1 tbsp). Cook onion for 5 minutes, or until soft. Add garlic, red pepper flakes, and fennel seeds. Cook for 1 minute, or until fragrant.  Add tomato paste. Cook for 1 minute, or until darkened. Deglaze the stockpot with the red wine. Scrape the bottom with a spoon. 
  3. Add tomatoes, thyme, water, bay leaf, vinegar, and chuck roast. Season with salt and ground black pepper. Stir, cover, and simmer over low heat for 2 hours, or until the meat easily shreds. With a wooden spoon, break up the tomatoes and meat. Discard the bay leaf. Serve the Beef Ragu over your favorite pasta. Before serving, top with cheese (if using) and parsley. Enjoy!