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Beef Ragu | Bottom Left of the Mitten

Beef Ragu

Slow cooked in the oven for 3 hours leaves this Beef Ragu so tender it falls apart. Wine and tomato paste help make a rich sauce. A delicious and hearty Winter meal.
Course Main Dish
Cuisine Beef, Food to Drink to
Keyword beef
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings


  • 2-1/2 pounds beef eye of round roast trim off fat
  • 2 Tbs oil
  • 1 small white onion chopped
  • 3 garlic cloves minced
  • 8 ounces red wine I used Merlot
  • 6 ounces tomato paste
  • 3 cups beef broth
  • 2 cups baby carrots


  • 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.
  • Remove any extra fat on the eye of round roast.
  • 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 and put on a plate.
  • 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.
  • Add the beef back into the pan. Finally add the carrots.
  • 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.
  • 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!


Tips & Variations for Beef Ragu:
  • If you prefer to leave the fat on the roast, skim the sauce of fat once it is done the cooking.
  • 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.