Beef & Mushroom Ragu Recipe

Name: Beef & Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 2 cups porcini mushrooms, dried (about 2 ounces); 3/4 teaspoon kosher salt, divided; 1/2 teaspoon black pepper; 1 1/2 lbs beef short ribs, trimmed; 1 tablespoon all-purpose flour; 2 teaspoons olive oil; 4 cups cremini mushrooms, thinly sliced (about 8 ounces); 2 cups thinly sliced onions (about 1 medium); 1 tablespoon tomato paste; 1 teaspoon chopped fresh thyme; 4 garlic cloves, crushed; 1 cup dry red wine; 1 cup nonfat beef broth

Servings: persons

1 cup hot water
2 cups porcini mushrooms, dried (about 2 ounces)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 1/2 lbs beef short ribs, trimmed
1 tablespoon all-purpose flour
2 teaspoons olive oil
4 cups cremini mushrooms, thinly sliced (about 8 ounces)
2 cups thinly sliced onions (about 1 medium)
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
4 garlic cloves, crushed
1 cup dry red wine
1 cup nonfat beef broth

1
Preheat oven to 350u00b0. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes.
2
Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside.
3
Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350u00b0 for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan.
4
Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
5
Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup hot water, 2 cups porcini mushrooms, dried (about 2 ounces), 3/4 teaspoon kosher salt, divided, 1/2 teaspoon black pepper, and more.

Yes, Beef & Mushroom Ragu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef & Mushroom Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions