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Cozy Beef and Mushroom Ragu

  • Yield: 6 1x


  • 1lb chuck roast, cut into 12” pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 1 tsp fresh rosemary, finely minced (or 1/2 tsp dried)
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 2 Tbsp tomato paste
  • 2c chicken broth
  • 1 (14.5oz) can crushed tomatoes
  • 1lb mushrooms, sliced
  • 12oz pasta*
  • salt and pepper
  • olive oil
  • parmesan cheese, for garnish (optional)


  1. Heat a drizzle of olive oil in a large Dutch oven or large saucepan. Sprinkle beef with salt and pepper and brown over medium heat on all sides. Remove beef from pan to a side plate.
  2. Drain fat from pan. Add another drizzle of olive oil to the pan. ADd onion, carrots, garlic, rosemary, oregano, and a little salt and pepper. Cook over medium heat until softened, 5-7 minutes. Add tomato paste and cook about 1 minute more.
  3. Return beef to the pan and add broth and tomatoes. Cover and simmer until beef is tender, about 1 1/2hrs.
  4. Add the mushrooms to the saucepan and cook, covered, until tender 10-12 minutes. If the sauce is to thin, simmer, uncovered, until thickened to the desired consistency.
  5. Meanwhile, cook pasta according to package directions. Drain, serve with sauce, and garnish with a little parmesan cheese.


*For gluten-free: serve over your favorite brown rice or quinoa pasta. Or, feel free to serve it over mashed potatoes or rice.