Gluten-Free Beef Ragu

Indulge in the rich, slow-simmered flavors of this Gluten-Free Beef Ragu, a hearty and comforting dish perfect for any occasion. Tender chunks of beef chuck are browned to perfection and cooked low and slow in a savory sauce of crushed tomatoes, gluten-free red wine, and aromatic herbs like thyme and basil, creating a melt-in-your-mouth experience. Fresh vegetables like carrots, celery, and onion add depth, while garlic and tomato paste enhance the rustic flavor profile. This gluten-free recipe pairs beautifully with your favorite gluten-free pasta or creamy polenta, making it an excellent choice for those with dietary restrictions who don’t want to compromise on taste. With just 15 minutes of prep and a long, gentle cook, this dish promises to deliver restaurant-quality results right in your own kitchen!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef chuck (cut into 1-inch cubes)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large onion (finely chopped)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 4 garlic cloves (minced)
• 3 tablespoons tomato paste
• 1 cup red wine (gluten-free)
• 28 ounces canned crushed tomatoes
• 2 cups beef stock (gluten-free)
• 2 bay leaves
• 2 fresh thyme sprigs
• 0.25 cup fresh basil leaves (chopped)
• 1 package gluten-free pasta or polenta

Directions

Step 1

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.

Step 2

Season the beef cubes with salt and black pepper.

Step 3

Working in batches to avoid crowding, brown the beef on all sides, about 4-5 minutes per batch. Remove the browned beef and set aside.

Step 4

In the same pot, add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 8 minutes.

Step 5

Add the garlic and cook for an additional 1-2 minutes until fragrant.

Step 6

Stir in the tomato paste and cook for 2 minutes, coating the vegetables.

Step 7

Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 8

Return the beef to the pot, then add the crushed tomatoes and beef stock. Stir to combine.

Step 9

Add the bay leaves and thyme sprigs to the pot. Bring the mixture to a simmer.

Step 10

Reduce the heat to low, cover, and let it cook for about 2.5 to 3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally.

Step 11

Remove the bay leaves and thyme sprigs from the pot.

Step 12

Stir in the fresh basil leaves just before serving.

Step 13

Serve the beef ragu over prepared gluten-free pasta or polenta.

Nutrition Facts

Serving size	3504.4 grams (3504.4g)

Amount per serving	% Daily Value*
Calories	3903

Total Fat 220.90g	283%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6060mg	263%
Total Carbohydrate 250.90g	91%
Dietary Fiber 35.50g	127%
Total Sugars 60.50g
Protein 219.90g	440%

Vitamin D 0IU	0%
Calcium 647mg	50%
Iron 40mg	223%
Potassium 7495mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 22.7%

Carbs: 25.9%