Mary Berry Beef Ragu Recipe [Tips & Tricks]

If you’re looking to elevate your cooking game with a hearty and flavorful dish, then Mary Berry’s beef ragu recipe is an absolute must-try!

This recipe brings together rich, tender beef slow-cooked in a mouthwatering tomato sauce, with layers of aromatic herbs and spices that develop into a comforting, deep flavor. Not only is it a perfect meal for cozy dinners, but it’s also a great way to impress family and friends with minimal effort. Plus, Mary Berry’s expert touch ensures that every step of the recipe is easy to follow, guaranteeing a deliciously satisfying dish that’s sure to become a favorite in your kitchen!

Mary Berry Beef Ragu Recipe

Ingredients Needed

To make Mary Berry’s Beef Ragu, you’ll need a selection of ingredients that combine to create a rich, flavorful dish. The list may look simple, but the combination of fresh ingredients and slow cooking transforms it into something extraordinary. Here’s a breakdown:

1. Beef Chuck or Stewing Beef – The star of the dish. Mary Berry recommends using a cut of beef that’s ideal for slow cooking, such as beef chuck or stewing beef. These cuts are tougher but become melt-in-your-mouth tender when cooked low and slow, absorbing the deep flavors of the sauce.

2. Olive Oil – To sauté the beef and vegetables. Olive oil imparts a mild richness and helps create a base for the sauce.

3. Onions – A couple of medium onions, finely chopped, are sautéed until they soften and become sweet, which forms the aromatic foundation for the ragu.

4. Garlic – Two cloves of garlic, minced, bring a fragrant depth to the dish. Garlic complements the richness of the beef and adds a touch of savory sharpness.

5. Carrots – One or two carrots, finely diced, contribute sweetness and earthy flavor, balancing the savory notes of the beef.

6. Celery – A stalk or two, finely chopped, provides a subtle but important layer of flavor, contributing a mild herbal bitterness that adds complexity to the ragu.

7. Tomato Paste – A small amount of tomato paste is used to intensify the tomato flavor. It also helps thicken the sauce as it cooks.

8. Red Wine – A rich red wine, like a full-bodied Cabernet Sauvignon or Chianti, is used to deglaze the pan and deepen the flavor. The alcohol cooks off, leaving behind a nuanced richness.

9. Tinned Tomatoes – A large can (about 400g) of chopped tomatoes provides the main tomato base for the sauce, giving it acidity and sweetness.

10. Beef Stock – Homemade or store-bought beef stock adds a savory depth and richness, enhancing the overall taste of the ragu.

11. Herbs – Fresh thyme and a bay leaf are the primary herbs used. These herbs infuse the sauce with their earthy, aromatic flavors, which meld beautifully during the slow cooking process.

12. Seasoning – Salt and freshly ground black pepper are essential to bring out the natural flavors in the dish.

13. Parmesan Cheese – To serve, Mary suggests a generous grating of Parmesan cheese. The salty, nutty flavor of Parmesan complements the richness of the beef ragu perfectly.

Equipment Needed

The right equipment is key to making a perfect beef ragu, allowing you to cook the dish slowly and with care. Here’s what you’ll need:

1. Large Heavy-Bottomed Pot or Dutch Oven – This is the ideal vessel for cooking beef ragu. It ensures even heat distribution and allows the beef to sear properly while also providing ample space for the sauce to simmer gently.

2. Wooden Spoon – A sturdy wooden spoon is essential for stirring the ingredients, especially when deglazing the pot after browning the beef.

3. Sharp Knife – A good-quality sharp knife is necessary for chopping vegetables like onions, garlic, carrots, and celery. A precise cut ensures even cooking and contributes to the texture of the ragu.

4. Chopping Board – A sturdy chopping board provides a stable surface for prepping your ingredients.

5. Measuring Cups and Spoons – For measuring out liquids like wine, stock, and tomato paste, as well as for ensuring the correct amount of seasonings and herbs.

6. Lid for Pot – The lid helps trap heat and moisture, allowing the ragu to cook slowly and become tender, infusing the beef with all of the sauce’s flavors.

7. Grater – A fine grater is needed to freshly grate the Parmesan cheese just before serving.

How To Make Mary Berry’s Beef Ragu

Making Mary Berry’s Beef Ragu is an absolute delight, and it’s a process that allows the flavors to develop as you go. Here’s a step-by-step guide:

1. Prepare the Beef: Begin by cutting the beef into large chunks, ensuring each piece is bite-sized. Season generously with salt and pepper. Heat some olive oil in your Dutch oven over medium-high heat. When the oil is hot, brown the beef in batches, ensuring all sides get a deep golden-brown crust. This step helps to develop the rich flavors that form the base of your sauce. Once browned, set the beef aside.

2. Sauté the Vegetables: In the same pot, lower the heat to medium. Add more olive oil if needed and sauté the onions, garlic, carrots, and celery until softened. This will take about 10 minutes, and it’s important to stir occasionally to avoid burning the garlic. Once the vegetables are softened and aromatic, add the tomato paste. Stir it in and let it cook for 2-3 minutes to deepen the flavor.

3. Deglaze with Wine: Pour in the red wine and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor and will infuse the sauce. Let the wine simmer and reduce by half, which will take about 5-7 minutes.

4. Add Tomatoes and Stock: Stir in the tinned tomatoes and beef stock, making sure everything is combined well. Add the thyme and bay leaf, then return the browned beef to the pot.

5. Slow Cook: Bring the mixture to a gentle simmer. Cover the pot with the lid slightly askew and let it cook on low heat for 2-3 hours. You want the beef to become tender and the sauce to thicken and concentrate. Stir occasionally, ensuring the sauce doesn’t catch on the bottom of the pot.

6. Adjust Seasoning: After the slow cooking time, taste the ragu and adjust the seasoning with more salt and pepper if needed. The sauce should be thick, rich, and flavorful, with tender chunks of beef.

7. Serve: Serve the beef ragu over freshly cooked pasta, such as pappardelle or tagliatelle, and finish with a generous grating of Parmesan cheese. The ragu is best when served hot, allowing the flavors to shine through.

Expert Tips

1. Searing the Beef: Don’t skip the searing step. This caramelization process adds a deep, savory flavor to the dish. It might seem like extra work, but it makes all the difference.

2. Patience is Key: Slow cooking is where the magic happens. The longer you cook the ragu, the more flavorful and tender it will be. If you can, try to give it 3 hours to simmer, but even a little less time will yield a delicious result.

3. Use Quality Beef: Choose the best cut you can afford. Beef chuck or stewing beef is ideal because the fat content ensures the meat becomes meltingly tender and adds richness to the sauce.

4. Red Wine: Pick a dry, medium to full-bodied red wine. This doesn’t mean the most expensive bottle, but a wine with enough depth to enhance the flavors of the sauce.

5. Storage: Beef ragu keeps well in the fridge for up to 3 days, and the flavors only improve after a day or two. It also freezes beautifully, so you can make a big batch and have leftovers for later.

Mary Berry’s Beef Ragu is the ultimate comfort food – a rich, hearty dish that’s perfect for a cozy dinner or an impressive meal for guests. With its tender beef, flavorful sauce, and satisfying textures, it’s a dish that makes you feel nourished in every way.

Whether you’re following her recipe for a special occasion or a weekend dinner, this dish offers an unforgettable taste experience. By using simple, quality ingredients and allowing the flavors to meld through slow cooking, this beef ragu proves that sometimes, the best dishes are those that take time. So gather your ingredients, prepare your pot, and let Mary Berry’s Beef Ragu work its magic on your tastebuds.

Easy Recipe Variations For Mary Berry’s Beef Ragu

Mary Berry’s Beef Ragu is a hearty and comforting dish, perfect for a cozy evening with family or friends. While the traditional recipe is undeniably delicious, sometimes it’s fun to explore variations to keep things interesting or to cater to specific dietary preferences. Here are a few easy twists on Mary Berry’s Beef Ragu that are sure to add a new flair to this classic dish.

1. Swap the Meat: Instead of the usual beef, you can substitute lamb, pork, or even turkey. Each meat will bring a different flavor profile to the dish. Lamb, for example, gives the ragu a rich, earthy taste, while turkey offers a leaner option with a slightly lighter flavor. If you’re looking for something unique, consider using ground venison for a gamey, rustic twist.

2. Add a Splash of Wine: While the original recipe might call for red wine, you can experiment with different varieties of wine to enhance the flavor. A robust Cabernet Sauvignon will intensify the sauce, while a slightly sweeter wine like a Merlot can give the dish a deeper, fruitier undertone. If you prefer to skip alcohol, a rich balsamic vinegar or a splash of grape juice can provide a similar depth.

3. Incorporate Fresh Herbs: If you like your ragu with an aromatic edge, fresh herbs can elevate the dish significantly. While dried herbs like oregano and thyme are often used, adding fresh basil or rosemary can add a refreshing contrast to the richness of the meat. If you want a burst of brightness, toss in a handful of fresh parsley or a few sprigs of sage at the end of cooking for a fragrant finish.

4. Vegetarian Version: For a vegetarian or plant-based option, swap the beef for mushrooms and lentils. Mushrooms, especially portobello or shiitake, have a meaty texture that can mimic the richness of beef, while lentils provide the heartiness needed for a filling dish. The key is to cook the mushrooms down to release their flavors and then mix in the lentils for added substance. You can use vegetable stock to keep the base flavor rich and savory.

5. Spicy Beef Ragu: If you like a little heat, consider spicing things up by adding some crushed red pepper flakes or fresh chili peppers to the sauce. A dash of smoked paprika or even a touch of cinnamon can also bring a lovely depth of flavor, with a subtle spiciness that complements the savory beef perfectly.

6. Slow Cooker or Instant Pot Ragu: For a more hands-off approach, you can adapt the recipe to a slow cooker or Instant Pot. Simply brown the meat and sauté the onions and garlic before adding everything to the pot, along with tomatoes, wine, and herbs. For the slow cooker, let it cook on low for 6-8 hours, while the Instant Pot will have your ragu ready in about 45 minutes. Both methods intensify the flavors, giving you a perfectly cooked dish with minimal effort.

Best Practices To Store Leftovers

Leftovers are a great bonus to any delicious meal, and Beef Ragu is no exception. Whether you’ve made a large batch or simply have some extra servings, knowing how to store it properly ensures the dish stays flavorful and safe to eat for days to come.

1. Cool Before Storing: Allow the Beef Ragu to cool to room temperature before storing it. This prevents the buildup of condensation inside the storage container, which could make the sauce watery and affect the flavor. Aim to cool it within two hours of cooking for food safety.

2. Use Airtight Containers: To preserve the freshness of the ragu, store it in airtight containers. This helps prevent the sauce from absorbing unwanted odors in the fridge or freezer and keeps it as close to its original flavor as possible. Glass containers are a great option because they are non-porous and do not stain, unlike some plastic containers.

3. Refrigeration: Beef Ragu can be stored in the fridge for up to 3-4 days. Make sure to store it in a shallow container to ensure it cools quickly and evenly. If you want to enjoy it over several days, it’s best to portion out the ragu into separate containers, as this will reduce the number of times the dish is reheated, which can affect its texture.

4. Freezing for Longer Storage: If you have more leftovers than you can consume in a few days, freezing is an excellent option. Transfer the cooled ragu into freezer-safe containers or resealable plastic bags. When freezing in bags, be sure to press out as much air as possible to prevent freezer burn. Beef ragu can be frozen for up to 3 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat on the stovetop or in the microwave.

5. Reheating Tips: To reheat, add a little bit of water or stock to the ragu to help restore its rich, velvety texture. Heat it gently on the stovetop, stirring occasionally, to ensure the sauce doesn’t become too thick. If you’re using a microwave, cover the dish with a microwave-safe lid or wrap it in plastic wrap, and stir halfway through the heating time to ensure even warmth.

What Goes Well With Beef Ragu

Beef Ragu is a rich, hearty dish that pairs wonderfully with a variety of side dishes. Whether you’re serving it over pasta or enjoying it on its own, these complementary sides and accompaniments will help balance out the flavors and make the meal even more satisfying.

1. Pasta: The most traditional pairing for Beef Ragu is pasta. The sauce’s deep, savory flavors coat the noodles beautifully. Tagliatelle, pappardelle, or fettuccine are perfect choices due to their broad, flat shapes, which allow the sauce to cling to them. You can also try it with a more substantial pasta like rigatoni or penne for a slightly different texture.

2. Crusty Bread: The rich, tomato-based sauce of Beef Ragu begs to be mopped up with some crusty bread. A warm baguette or rustic sourdough loaf will do wonders to soak up the delicious sauce. If you’re looking for something even more indulgent, try serving it with garlic bread, which adds a delightful aromatic element to the dish.

3. Green Vegetables: To balance the richness of the beef, add a fresh, crisp green vegetable to the meal. Roasted Brussels sprouts, sautéed spinach, or steamed green beans provide a light, vegetal contrast that will enhance the overall dining experience. Their natural bitterness works beautifully against the deep, savory flavors of the ragu.

4. Salad: A refreshing salad can offer a bright contrast to the heavy, meaty sauce. A simple arugula salad with a lemon vinaigrette is an excellent choice, as the peppery greens and tangy dressing cut through the richness of the beef. Alternatively, a mixed greens salad with a balsamic dressing adds a touch of sweetness that complements the ragu perfectly.

5. Cheese: While Beef Ragu doesn’t always require cheese, adding some freshly grated Parmesan or Pecorino Romano on top of your dish can elevate the flavors significantly. The salty, nutty notes of the cheese balance the rich, savory sauce and add an extra layer of depth. For a fun twist, try adding a dollop of ricotta or mascarpone cheese for a creamy, luxurious touch.

Conclusion

Mary Berry’s Beef Ragu is a beloved comfort dish that never fails to impress. Whether you’re sticking to the classic recipe or experimenting with creative variations, there are endless ways to enjoy this robust, flavorful meal.

From swapping meats and adding fresh herbs to making it vegetarian or spicier, there are plenty of ways to put your unique spin on this dish. Once you’ve made your Beef Ragu, proper storage ensures that leftovers stay just as delicious, while complementary sides like pasta, bread, and green vegetables bring balance and excitement to your plate. Beef Ragu is a versatile, satisfying dish, perfect for any occasion, and with a few tweaks, it can remain fresh and exciting every time you make it.

FAQs

What Ingredients Do I Need For Mary Berry’s Beef Ragu Recipe?

For Mary Berry’s Beef Ragu, you will need beef stewing steak or braising steak, onions, carrots, celery, garlic, tinned tomatoes, tomato paste, red wine, beef stock, fresh herbs (such as thyme and bay leaves), olive oil, salt, and pepper.

Can I Use A Different Type Of Meat For The Beef Ragu?

While Mary Berry’s recipe calls for beef, you can use lamb, pork, or a combination of meats if you prefer. However, the flavor and texture will vary depending on the meat used.

How Long Does Mary Berry’s Beef Ragu Take To Cook?

The cooking time for Mary Berry’s Beef Ragu is around 2 to 3 hours, which allows the beef to become tender and the flavors to develop fully. It’s best to cook it low and slow for a rich and hearty ragu.

Can I Make Mary Berry’s Beef Ragu In A Slow Cooker?

Yes, you can make the Beef Ragu in a slow cooker. After browning the beef and sautéing the vegetables, transfer them to the slow cooker along with the rest of the ingredients. Cook on low for 6 to 8 hours or until the beef is tender.

What Kind Of Wine Should I Use In Mary Berry’s Beef Ragu?

For the best flavor, use a dry red wine, such as a Cabernet Sauvignon, Merlot, or Chianti. The wine helps to tenderize the beef and adds depth to the sauce.

Can I Freeze Mary Berry’s Beef Ragu?

Yes, Beef Ragu freezes very well. Once it’s cooked and cooled, store it in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it through on the stove.

What Should I Serve With Mary Berry’s Beef Ragu?

Beef Ragu pairs wonderfully with pasta, such as pappardelle, tagliatelle, or rigatoni. It also works well with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.

Can I Make Mary Berry’s Beef Ragu Without Wine?

Yes, if you prefer not to use wine, you can substitute it with beef stock, or a combination of stock and a splash of balsamic vinegar to add acidity and depth of flavor.

How Do I Know When The Beef Is Tender In Mary Berry’s Beef Ragu?

The beef is tender when it easily shreds apart with a fork. If the beef is still tough, continue cooking the ragu for an additional 30 minutes to an hour, checking for tenderness.

Can I Make Mary Berry’s Beef Ragu Ahead Of Time?

Yes, Beef Ragu can be made a day or two in advance. The flavors will deepen as it sits. Simply store it in the fridge and reheat gently before serving.