Slow-Cooked Beef Ragu with Sun-Dried Tomato and Oregano

Ingredients

• 1 lb Beef Chuck, cut into 1.5-inch cubes
• 1 28 oz can Crushed Tomatoes
• 1/2 cup Sun-dried tomatoes, drained and chopped
• 3 tbsp Olive Oil
• 4 cloves Garlic
• 1 tbsp Dried Oregano
• 1 cup Beef Broth

Instructions

1. 1

   Season beef cubes generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, searing on all sides, then remove and set aside.

2. 2

   Reduce heat to medium. Add the chopped sun-dried tomatoes and minced garlic to the pot. Sauté for 2 minutes until fragrant. Return the beef to the pot.

3. 3

   Pour in the crushed tomatoes and beef broth. Stir in the dried oregano. Bring the mixture to a simmer, then reduce heat to low, cover, and slow-cook for 240 minutes, or until the beef is fork-tender.