Ragù

Brown the beef well in batches so the stew develops a deep savory base.

Cook onions, carrots, mushrooms, garlic, and tomato paste in the same pot until lightly caramelized.

Deglaze with red wine, add stock and herbs, and return the beef to the pot.

Braise gently until the meat is tender and the vegetables are soft but intact.

Finish with a small butter-flour paste if needed, then serve once the sauce is glossy.