Red Wine Braised Beef Ragu
Made with love and one cup of the hub's best red wine (oops). So we are going to really savour each bite of this braised beef ragu. With a little brown rice rotini and some roasted broc.
HERE IS KIWI AND BEAN'S RECIPE:get 2 lbs of chuck roast and cut into about 10 chunks. Heat a couple tablespoons veg oil (I use avocado oil) in a heavy pot (a Dutch oven is best). Sear the meat on all sides and then put on a plate and set aside. Add a finely chopped onion and about 4 crushed garlic cloves and cook until soft. Add a handful of fresh thyme, 1 cup red wine, 1 large can tomatoes and their juices, and 3 cups crushed tomatoes. Bring to a boil and then cover and transfer to a 300 degree oven for about 4 hours. Then crush all the meat with a couple forks (to shred it into little bits) and pull out the thyme stalks.