There’s something magical about a dish that simmers low and slow, filling your kitchen with the kind of aromas that make neighbors peek through the window. That’s exactly what you get with this steak and mushroom ragu—a rich, deeply flavorful sauce that hugs every bite of pasta, polenta, or mashed potatoes like a warm embrace. It’s the kind of meal that feels like a special occasion but is simple enough to whip up on a lazy Sunday afternoon.
The secret? It’s all about patience and layering flavors. A good sear on the steak, the earthy depth of mushrooms, and a splash of red wine come together to create something greater than the sum of its parts. Trust me, once you taste this, you’ll understand why it’s worth every minute of simmering.
Why This Recipe Works
- Slow-cooked goodness: Tough cuts of beef transform into melt-in-your-mouth tenderness.
- Umami overload: Mushrooms and tomato paste team up for a savory punch.
- Meal prep hero: Tastes even better the next day, making leftovers something to look forward to.
Essential Ingredients & Tools
Ingredients for the Ragu
- 1.5 lbs flank steak or chuck roast: These cuts are marbled with fat, which means they’ll break down into something incredibly tender. If you’re feeling fancy, short ribs are a decadent swap.
- 8 oz cremini mushrooms: They bring an earthy, almost meaty depth. Slice them evenly so they cook uniformly.
- 1 large yellow onion: Diced finely, it melts into the sauce, adding sweetness.
- 3 garlic cloves: Minced, because nobody wants a rogue chunk of garlic in their bite.
- 1 tbsp tomato paste: This little powerhouse is like flavor concentrate—don’t skip it.
- 1 cup dry red wine: A bold Cabernet or Merlot works wonders. If you’re skipping the wine, beef broth with a splash of balsamic vinegar does the trick.
- 2 cups beef stock: Low-sodium is best—you can always add salt, but you can’t take it away.
- 2 sprigs fresh rosemary: Strip the leaves and chop them finely. That woody aroma is key.
- 2 tbsp olive oil: For searing the steak to golden perfection.
- Salt and black pepper: Season as you go—it makes all the difference.
Tools You’ll Need
- Dutch oven or heavy-bottomed pot: Even heat distribution is non-negotiable for slow cooking. If you don’t have one, a deep skillet with a lid works in a pinch.
- Sharp chef’s knife: A dull knife is a sad knife. Keep it sharp for clean cuts.
- Wooden spoon: Gentle on your pot and perfect for stirring.
- Tongs: For flipping that steak like a pro.
How to Make Steak and Mushroom Ragu
- Sear the Steak
Heat the 2 tbsp olive oil in your Dutch oven over medium-high heat. Pat the 1.5 lbs flank steak or chuck roast dry—this is crucial for a good sear. Season it generously with salt and pepper, then lay it in the hot oil. Let it sit for 4–5 minutes per side until it develops a deep brown crust. This isn’t just for looks; that crust is packed with flavor thanks to the Maillard reaction (a fancy term for “delicious science”). Remove the steak and set it aside.
- Sauté the Aromatics
In the same pot, toss in the 1 large yellow onion (diced) and 8 oz cremini mushrooms (sliced). Cook them down until the onions are soft and the mushrooms have released their juices. Add the 3 garlic cloves (minced) and 1 tbsp tomato paste, stirring for about a minute until the whole kitchen smells like heaven.
- Deglaze with Wine
Pour in the 1 cup dry red wine, scraping up all those browned bits from the bottom of the pot. Those bits are pure gold—don’t let them go to waste. Let the wine simmer until it reduces by half, concentrating all that rich flavor.
- Slow and Steady Wins the Race
Return the steak to the pot, add the 2 cups beef stock and 2 sprigs fresh rosemary (chopped), then cover and simmer on low heat for about 2 hours. This is where the magic happens. The collagen in the steak breaks down, turning it into something fork-tender and luxurious.
- Shred and Serve
Remove the steak, shred it with two forks, and stir it back into the sauce. Let it mingle for another 5–10 minutes, then taste and adjust the seasoning. If there’s excess fat, skim it off for a cleaner finish.
Pro Technique
- The Maillard Reaction Matters: Searing isn’t just about color—it’s about flavor. Pat the steak dry, don’t overcrowd the pan, and let it develop that crust. For an extra boost, sprinkle a pinch of sugar on the steak before searing—it accelerates browning.
- Layered Umami: Mushrooms and tomato paste are your best friends here. For an extra boost, toss in a Parmesan rind while simmering—it melts into the sauce, adding a savory depth that’s hard to beat. If using dried mushrooms, steep their soaking liquid in the stock for a double dose of earthy flavor.
- Choose the Right Cut: Flank steak or chuck roast are perfect because they’re marbled with fat. Lean cuts like sirloin will dry out.
Perfect Pairings
Complementary Dishes
- Creamy Polenta: The smooth, buttery texture contrasts beautifully with the ragu’s richness. Opt for stone-ground polenta for a nuttier flavor.
- Pappardelle Pasta: The wide, flat noodles cradle the sauce, ensuring every bite is packed with flavor.
Drinks
- Cabernet Sauvignon: Its bold tannins and dark fruit notes stand up to the beefy ragu.
- Earthy Pinot Noir: A lighter red that complements the mushrooms without overpowering.
Something Sweet
- Dark Chocolate Tart: A bittersweet finish balances the savory meal.
- Espresso Affogato: The coffee’s bitterness cuts through the richness, while Vanilla Ice Cream adds creaminess.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days. The flavors get even better with time.
- Freezer: Portion it out and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove with a splash of broth to loosen it up.
Chef’s Wisdom
This steak and mushroom ragu is the kind of dish that feels like a hug in a bowl. It’s rich, satisfying, and endlessly versatile. Whether you’re serving it to guests or just treating yourself, it’s a recipe that’s sure to become a staple in your kitchen. So grab a glass of wine, take your time, and enjoy the process—because good food is worth the wait.
Steak and Mushroom Ragu: A Bowl of Cozy Perfection
Make this rich Steak and Mushroom Rgu for a cozy, flavor-packed meal. Perfect over pasta or polenta—get the recipe now!
Ingredients
Main
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1.5 lbs flank steak or chuck roast
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8 oz cremini mushrooms (sliced)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tbsp tomato paste
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1 cup dry red wine
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2 cups beef stock
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2 sprigs fresh rosemary (chopped)
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2 tbsp olive oil
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Salt and black pepper (to taste)
Instructions
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Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Pat 1.5 lbs flank steak or chuck roast dry, season with salt and pepper, and sear for 4–5 minutes per side until browned. Remove and set aside.01
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In the same pot, sauté 1 large yellow onion (diced) and 8 oz cremini mushrooms (sliced) until softened. Add 3 garlic cloves (minced) and 1 tbsp tomato paste, stirring for 1 minute.02
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Pour in 1 cup dry red wine, scraping up browned bits. Simmer until reduced by half.03
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Return steak to pot, add 2 cups beef stock and 2 sprigs fresh rosemary (chopped). Cover and simmer on low heat for 2 hours.04
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Remove steak, shred with forks, and stir back into sauce. Simmer for 5–10 minutes, then adjust seasoning.05
