Monthly Recipes

Shredded Beef Ragu

September 2015
Category: Dairy Free  Gluten Free  Paleo  Main Course  

Serves 6


3 lbs Chuck Roast, cut into 1 inch pieces, fat removed
2 TB fat of choice, divided
1 large Onion, chopped
3 cloves Garlic, minced
2-3 Carrots, cubed
2 Parsnips, cubed
1 lb Mushrooms, halved
1 1/2 cup Beef Broth
1 cup Red Wine
28 oz crushed Tomatoes
1/4 cup Tomato Paste
1Tbsp fresh Thyme or 2 tsp dried
Salt & Pepper, to taste

Season Beef well with salt and pepper. Heat a large pot over high, add 1 TB of fat of choice and brown beef in batches. Remove and set aside. Reduce heat to medium, add more fat if needed and saute vegetables and garlic for 5 minutes. Add tomato paste and stir to coat vegetables cooking for another few minutes. Deglaze with wine and let reduce slightly. Add tomatoes, broth, thyme and bring to a boil. Add Beef back in.

At this point you can either bake in your oven at 325 covered for approximately 2 1/2 hours until beef is tender, or you can move it to your slow cooker and cook on low 6-8 hours or high 4-5. When beef is tender shred with a fork and add back to sauce. Check for seasoning. 

Top on my Sweet Potato Gnocchi and garnish with fresh herbs if desired. 

For more paleo inspired dishes like this check out one of my favorite recipe sites PaleOmg

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