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Stew It Yourself

Slow-Cooked Chuck Roast Ragout with Mushrooms and A1 Glaze

4 hours 20 minutes
Serves 6
DinnerFrenchNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take

This French-inspired ragout turns humble chuck roast and mushrooms into something worthy of a bistro, finished with a punchy A1 glaze for depth and tang. You’ll master browning meat and building umami-rich sauce, plus learn why the humble slow braise rules the beef world.

Equipment needed
  • Dutch oven

Ingredients

Yield
6

Instructions

  1. 01
    Preheat your oven to 325°F.
  2. 02
    Pat the chuck roast cubes dry and season all over with the salt and black pepper. Toss the beef with flour, shaking off any excess.
  3. 03
    Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 5 minutes per batch. Transfer browned beef to a plate.
  4. 04
    Reduce heat to medium and add the remaining tablespoon of oil. Add the onion, carrot, and celery. Cook until softened and golden, about 7 minutes.
  5. 05
    Add the garlic and sauté about 1 minute, until fragrant.
  6. 06
    Stir in the mushrooms and cook until they’ve released their moisture and are starting to brown, about 7 minutes.
  7. 07
    Add tomato paste and cook, stirring, for 1 minute to caramelize.
  8. 08
    Pour in the red wine and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes.
  9. 09
    Return the beef to the pot and add the beef broth, bay leaf, and thyme sprigs. Bring to a simmer.
  10. 10
    Cover the Dutch oven and transfer to the oven. Bake for 2 1/2 to 3 hours, stirring once halfway, until beef is fork-tender.
  11. 11
    Remove pot from oven. Discard bay leaf and thyme sprigs. Place over medium heat on the stovetop.
  12. 12
    Stir in A1 sauce and simmer uncovered for 10–15 minutes, until the sauce thickens and glosses. Taste and adjust seasoning with more salt and pepper if needed.
  13. 13
    Stir in the butter for a silky finish.
  14. 14
    Ladle ragout into bowls and sprinkle generously with minced fresh parsley. Serve hot with crusty bread or buttered noodles.

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