Stoked at Home

How to Make Beef Ragu (Stovetop)
2 Heat olive oil in a large Dutch oven over medium-high heat. Season beef generously with salt and pepper.
3 Sear the beef in batches until browned on all sides. Remove and set aside.
4 Lower heat to medium. Add onion, carrot, and celery to the pot. Cook 5–7 minutes until softened.
5 Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant.
6 Deglaze with red wine, scraping up all the browned bits. Let simmer 2–3 minutes.
7 Add crushed tomatoes, beef broth, bay leaf, oregano, thyme, and parmesan rind (if using).
8 Return beef to the pot. Bring to a gentle simmer.
9 Cover and cook on low for 2½–3 hours, stirring occasionally, until beef is fall-apart tender.
10 Shred the beef directly in the pot and stir everything together. Remove bay leaf and rind.
Crockpot Option (Very Busy-Mom Friendly)
12 Sear the beef first (worth it).
13 Add everything to the slow cooker.
14 Cook on LOW for 8 hours or HIGH for 5–6 hours.
15 Shred and stir before serving.