Ragout of Beef with Red Wine

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I was looking for a real italian homemade ragout recipe, not the "gourmet" american version. I used a dutch oven as I duplicated the recipe. I prepared it by replacing the chuck steak with sirloin. I don't believe that going on the "cheap" would ever make a first class dish. The timing browning the meat was right. I cleaned the drippings with a spatula and put it together with the meat. I didn't turned the flame to medium high, but to medium low when I sauteed the vegetables with the garlic. It took a little longer but the result was worth it, more like 15 minutes all together. The garlic doesn't burn when being sauteed with the veggies. I didn't add more flour. Too heavy. I added the meat, juices, wine, herbs and checked for taste. By doing it at that time, all the ingredients had time to absorb the seasoning. It took about 45 minutes and 20 to let seat and rest. The result? A ragout that really tasted like the one I had in Bologna, my friend's hometown.

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I liked this recipe, but did cook it longer than it directed and used petite diced tomatoes instead of stewed.

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I had to double the recipe due to the size of chuck steak I purchased. My husband and I had this for dinner and we both agreed it was the worst meal I had prepared in a while. I can't even remember the last time I had such a flop!
The flavor was not good and the use of so much wine was overpowering. The cooking time outlined in this recipe is too short for chuck steak. The meat was very tough. Avoid the recipe and save yourself some money - I had to throw out what was left it was so bad.

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Excellent, I also added potatoes and more beef stock to make it more of a stew.

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I made this recipe New Year's Day dinner. It was a total success. I loved what the red wine did for the sauce. I used Cabarnet and it was great!