Beef Ragu

Tonight is our local Christmas parade.  It’s the one thing that I refuse to miss so this Mitten Movie Night will be played out on the streets of our little town.  Before we head out I’m slow cooking Beef Ra on low in the oven so it falls apart and makes it’s own deliciously rich sauce.

Beef Ragu | Bottom Left of the Mitten

The holiday parade in our little town reminds me of every small town in almost every Christmas movie I’ve ever seen.  The town crier comes out to start and ends with the most authentic Santa and in between the floats filled with people you do business with or have grown up with pretty much your whole life.  It always makes me feel like I live in one of the most special places around.

So tonight we will fill out bellies up with this delicious dinner then head off to see over 100 floats–let’s just say it doesn’t go quickly.  Then once we get home it will be time for some Holiday ‘Cheer’.  We picked up these mini kegs of Christmas Ale from Breckenridge Brewery at Costco last week.  Perfect for sharing with guests who are visiting after the parade.  So now on to the dinner that will have your belly full and ready to tackle the cold.

Beef Ragu | Bottom Left of the Mitten

To start remove any extra fat on the eye of round roast.  When I first started making this I didn’t remove the fat and it would make the sauce very oily.  The roast still stays very tender.  If you prefer to leave it on you will have to skim the sauce once it has been cooked.

Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.  In a large pot or dutch oven heat 2 Tbs oil.  Salt and pepper each side then add to the pot.  Sear each side to trap in the juices for 2-3 minutes.  Remove the beef from the plate.

There will still be some oil in the pan to that add the onion and garlic.  Sautee for 2-3 minutes.  To the onions now add the wine, beef stock and tomato paste.  Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.  Add the beef back into the pan.  Finally add the carrots.

Beef Ragu | Bottom Left of the Mitten

Place a top over the pot and into the oven this goes for 3 hours.  Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot.  Depending on the varying temperatures of oven you may have to add a little more beef stock so it does not dry out.  Try adding 1/4 cup at a time as needed.

When this comes out of the oven you should have a sauce that while thick still have a little ‘give’ to it.  Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine.

This beef is very versatile so boil some noodles or whip up some mashed potatoes.  I made some yellow skinned mashed potatoes because they are a major food group in my life.  Ladle the sauce and beef over the top.  Bake up some fluffy rolls and you and here you are….

Beef Ragu | Bottom Left of the Mitten

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Beef Ragu | Bottom Left of the Mitten #beef #roastbeefrecipe #foodandbeerpairing


Print Recipe
Beef Ragu
Slow cooked in the over for 3 hours leaves this beef roast so tender it falls apart. Wine and tomato paste help make a rich ragù sauce to tie it all together. A delicious and hearty Winter meal.
Beef Ragu | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Prep Time 10 minutes
Cook Time 3 hours
Servings
servings
Ingredients
Beef Ragu | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees and make sure your racks are placed so you can add the large pot or dutch oven since you will cook this all in one pot.
  2. Remove any extra fat on the eye of round roast.
  3. In a large pot or dutch oven heat 2 Tbs oil. Salt and pepper each side then add to the pot. Sear each side to trap in the juices for 2-3 minutes. Remove the beef from the plate.
  4. In the same pot add the onion and garlic. Sautee for 2-3 minutes. To the onions now add the wine, beef stock and tomato paste. Stir to combine all the liquids together and cook down the tomato sauce so there are no more clumps.
  5. Add the beef back into the pan. Finally add the carrots.
  6. Place a top over the pot and into the oven this goes for 3 hours. Check the roast at 2 to 2-1/2 hours to make sure that there is still liquid in the pot. Adding 1/4 cup at a time as needed.
  7. Take the roast out of the sauce and shred or slice it as you like. Add the meat back into the sauce and combine. Serve with noodles or mashed potatoes. Enjoy!
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Pepper Steak Pizza

Who’s ready for Mitten Movie Night?  I know I am, it’s been a long week.  So let’s kick it off on a positive note and I’ll say a 4 letter word that makes probably 95% of people just feel better: P-I-Z-Z-A.  Pepper Steak Pizza to be exact. Tonight we’re watching Mike & Dave Need Wedding Dates.  I love Adam Devine. Then enjoying some Stone Brewing Ruination Double IPA 2.0.  Lots of hoppy goodness!

Pepper Steak Pizza | Bottom Left of the Mitten

Whenever I think of pizza I think of the movie Can’t Buy Me Love.  Patrick Dempsey on the first day as the ‘popular kid’ spent the day probably not as he had imagined. When he finally gets out of school he and the girl of his dreams go to a pizza joint.  Pizza arrives and he picks it up, looks at it and exclaims that it’s hot but it looks good and he is so hungry.  About to take that first bite someone comes from behind and takes his piece and then the whole pan.  I guess the point of this is this poor guy had a terrible day and all he wanted was to take some comfort in a piece of pizza.  My thoughts are that pizza is ‘comforting’ food rather than ‘comfort’ food.  Had a long hard week?  Order a pizza and watch a movie~relax.  Have a great day with big accomplishments?  Stay home and make a pizza together and celebrate.  Haven’t seen your friends in awhile?  Meet at a great pizza place (I highly recommend Silver Beach Pizza in Saint Joseph, MI) and catch up.  Ok, enough already with the pizza nostalgia!  Let’s actually make it!

Pepper Steak Pizza | Bottom Left of the Mitten

The crust for this is so easy and you do not need to let it rise.  Add water, yeast and honey to a bowl.  Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working. Stir in four and salt to combine into a ball.  Place ball on a well floured surface then roll with rolling pin to desired size.  I did not let this rise since I wanted a thinner style crust.  Place on pizza pan.

On the steak I used a trick that my brother taught me.  Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together.  Slather over both sides of the steak then let it sit for about 20 minutes.  While it’s sitting heat an oven proof pan in the oven at 400 degrees.  Cut the steak into strips then remove the pan from the oven.  The pan will be so hot that it will start browning the steak even though the stove top heat is not on.  Brown on all sides then put back into over for about 5 minutes to get done cooking.  So good! One of the best cooking tips I’ve ever gotten.

peppersteakpizza_4f

Now all that needs to be done is put all the sauce ingredients into a sauce pan and bring to a boil and let thicken.  Usually within 3-5 minutes it will be ready.  Sautee peppers and onion in 1/2 tsp butter.  Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.

Pepper Steak Pizza from Bottom Left of the Mitten

Place in a preheated 375 degree oven for 20-22 minutes.  Cut it up into 8 pieces.  Like my Pizza Cutter?  I was honored when Checkered Chef asked if I would give this and their Pizza Peel a test drive.  Love them!  Check them out at CheckeredChef.com to get your own.  And here you are…..

Pepper Steak Pizza from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thin Crust adapted from How Sweet It Is

*Affiliate links are included in this post. Please read my Discloser Policy.

Pepper Steak Pizza from Bottom Left of the Mitten

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Print Recipe
Pepper Steak Pizza
Tender steak and sauteed peppers & onions on top of a thin crust. Perfectly paired with a soy based sauce and melted cheese. A unique way to enjoy a takeout favorite.
Pepper Steak Pizza | Bottom Left of the Mitten
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Course Main Dish
Cuisine Pizza
Servings
pieces
Ingredients
Thin Crust
Peppers & Steak
Pepper Steak Sauce
Pepper Steak Pizza | Bottom Left of the Mitten
Instructions
Thin Crust
  1. Add water, yeast and honey to a bowl. Set aside and let bubbles form on the top-usually takes around 10 minutes. This means the yeast is working.
  2. Stir in four and salt to combine into a ball. Please ball on a well floured surface then roll with rolling pin to desired size and place on pizza pan. Do not allow to rise.
Pepper Steak
  1. Take about 2 Tbs of softened butter and 2-3 cloves of minced garlic and smash it together. Slather over both sides of the steak then let it sit for about 20 minutes.
  2. While it's sitting heat an oven proof pan in the over at 400 degrees. Cut the steak into strips then remove the pan from the oven. The pan will be so hot that it will start browning the steak even though the stove top heat is not on. Brown on all sides then put back into oven for about 5 minutes to complete cooking.
Pepper Steak Sauce
  1. Combine all sauce ingredients into a small pot. Cook on medium heat until thickened completely.
  2. Assemble pizza: Sauce, steak (make sure the liquid has been drained if there is any to avoid soggy crust), peppers & onions, cheese and chopped tomatoes.
  3. Place in a preheated 375 degree oven for 20-22 minutes. Cut it up into 8 pieces. Enjoy!
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