Beef Ragu with Tomatoes and Olives

Beef Ragu with Tomatoes and Olives Recipe from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Beef Ragu with Tomatoes and Olives is a hearty and flavorful dish that combines tender beef with the rich, tangy taste of tomatoes and the briny kick of olives. This recipe is perfect for a cozy dinner at home, offering a comforting and satisfying meal that is sure to please any palate. The addition of tarragon and orange zest adds a unique twist to the traditional ragu, creating a delightful blend of flavors that elevate this dish to new culinary heights.

History

The origins of beef ragu can be traced back to Italian cuisine, where ragù is a meat-based sauce commonly served with pasta. Over the years, various regions of Italy have developed their own versions of ragu, incorporating local ingredients and cooking techniques. The addition of tomatoes and olives to the beef ragu is a nod to Mediterranean flavors, creating a fusion dish that celebrates the rich culinary heritage of the region.

Ingredients

1 tbsp olive oil
1 lb (454 g) boneless beef chuck steak, cut into 1-inch cubes
2 tsp tarragon, or 2 tbsp fresh
2 cups canned peeled tomatoes, coarsely chopped
1 tsp minced orange zest
0.75 cup dry white wine or chicken stock
0.5 cup pitted green or black olives
1 tbsp minced parsley

How to prepare

Heat oil in a large heavy nonstick skillet over medium-high heat.
Sauté beef for 3–4 minutes per side or until golden brown.
Add tarragon, tomatoes, orange zest, and wine.
Reduce heat to low, cover, and stew for 45–50 minutes or until the meat is done.
If the stew becomes too thick, add a little water.
Season with salt and pepper to taste.
Stir in and sprinkle with parsley just before serving.

Variations

For a spicier version, add a pinch of red pepper flakes when sautéing the beef.
Substitute green olives for black olives for a different flavor profile.
Add a splash of balsamic vinegar for added depth and a slight sweetness.

Cooking Tips & Tricks

To achieve the best flavor and texture in your Beef Ragu with Tomatoes and Olives, consider the following tips:

- Use high-quality beef for the most tender and flavorful result.

- Sear the beef cubes on all sides to lock in the juices and create a flavorful crust.

- Slow cook the ragu on low heat to allow the flavors to meld together and the beef to become fork-tender.

- Adjust the seasoning as you go, tasting the sauce and adding salt and pepper as needed.

Serving Suggestions

Serve the Beef Ragu with a side of whole-grain pasta, polenta, or crusty bread to soak up the delicious sauce. A side salad of mixed greens dressed with olive oil and lemon juice would complement the richness of the ragu perfectly.

Cooking Techniques

Browning the beef thoroughly before adding the liquids is crucial for developing the flavor of the ragu. Slow cooking on low heat is the best method to ensure the beef becomes tender and the flavors meld beautifully.

Ingredient Substitutions

If tarragon is not available, rosemary or thyme can be used as alternatives.

- Beef broth can be used in place of chicken stock for a deeper beef flavor.

- Red wine can substitute for dry white wine for a richer sauce.

Make Ahead Tips

This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. The flavors will continue to develop, making it even more delicious when reheated.

Presentation Ideas

Serve the ragu in a deep dish, garnished with additional minced parsley and a sprinkle of grated Parmesan cheese for an elegant presentation.

Pairing Recommendations

A medium-bodied red wine, such as Chianti or Merlot, pairs beautifully with the rich flavors of the beef ragu. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove over low heat, adding a little water or stock if the sauce has thickened too much.

Nutrition Information

Calories per serving

A serving of Beef Ragu with Tomatoes and Olives contains approximately 300-350 calories, making it a hearty yet relatively low-calorie option for a main meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the main sources being the tomatoes and olives. The total carbohydrate content will vary depending on the specific ingredients used but is generally around 10-15 grams per serving.

Fats

The fats in this recipe come primarily from the olive oil and the beef. Using lean cuts of beef and a moderate amount of olive oil can help keep the fat content in check. The total fat content is approximately 15-20 grams per serving, with a mix of monounsaturated, polyunsaturated, and saturated fats.

Proteins

Beef Ragu with Tomatoes and Olives is an excellent source of protein, providing about 25-30 grams per serving. The beef not only contributes to the high protein content but also supplies essential amino acids necessary for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomatoes, vitamin E from the olive oil, and various B vitamins from the beef. It also provides minerals such as iron, potassium, and magnesium.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to nightshades should be cautious due to the tomatoes.

Summary

Overall, Beef Ragu with Tomatoes and Olives is a nutritious and balanced dish, offering a good mix of proteins, healthy fats, and essential vitamins and minerals. It's a hearty meal that can fit into a variety of dietary preferences.

Summary

Beef Ragu with Tomatoes and Olives is a versatile and flavorful dish that combines tender beef with the rich tastes of the Mediterranean. With its nutritious profile and comforting flavors, it's a perfect meal for any occasion. Whether you're looking to impress guests or simply enjoy a delicious dinner at home, this recipe is sure to satisfy.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Beef Ragu with Tomatoes and Olives. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. Maria was known for her delicious home-cooked meals, and I always looked forward to our cooking sessions together.

On that particular day, Maria was bustling around the kitchen, chopping onions and garlic, and browning pieces of beef in a large pot on the stove. The aroma of herbs and spices filled the air, making my mouth water in anticipation. I asked her what she was making, and she smiled and said, "Beef Ragu with Tomatoes and Olives. It's a family recipe passed down from my grandmother."

I watched as Maria added tomatoes, olives, and a splash of red wine to the pot, and then let it simmer on the stove for hours. The flavors melded together beautifully, creating a rich and savory sauce that clung to the tender pieces of beef. I couldn't wait to taste it.

When the ragu was finally ready, Maria served it over a bed of creamy polenta, sprinkled with fresh parsley and grated Parmesan cheese. I took my first bite and was instantly transported to food heaven. The combination of tender beef, tangy tomatoes, briny olives, and aromatic herbs was simply divine.

I begged Maria for the recipe, and she graciously wrote it down for me on a stained index card. She explained each step in detail, from browning the beef to letting the ragu simmer low and slow to allow the flavors to develop. I thanked her profusely and promised to make it for my family soon.

And make it I did. I followed Maria's instructions to the letter, and the result was a mouthwatering Beef Ragu with Tomatoes and Olives that rivaled Maria's own. My family devoured it with gusto, licking their plates clean and asking for seconds. It became a staple in our household, a dish that we would request time and time again.

As the years went by, I continued to make the Beef Ragu with Tomatoes and Olives for special occasions and family gatherings. It became a symbol of love and comfort, a dish that brought us all together around the dinner table. I even passed the recipe down to my own children, who now make it for their families with the same love and care that I did.

I often think back to that fateful day in Maria's kitchen, where I first learned how to make this incredible dish. It reminds me of the power of food to connect us to our past, to evoke memories of shared meals and laughter with loved ones. And every time I make Beef Ragu with Tomatoes and Olives, I am grateful for the gift of that recipe and the friendship that brought it into my life.

So here it is, my beloved recipe for Beef Ragu with Tomatoes and Olives, handed down to me by my dear friend Maria. May it bring you as much joy and comfort as it has brought me over the years. Buon appetito!