This cozy Maple Stout Beef Ragu over brown butter ravioli will warm your soul during the chilly months. Beef is braised low and slow with maple syrup, stout beer and a variety of root vegetables. This slightly sweet ragu sits atop cheese ravioli with a nutty, brown butter sauce.
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This is a very special recipe and one that I have improved upon throughout the years. Typically, ragu is served over pasta or polenta but I wanted to try something different with cheese filled ravioli. The ravioli is coated in a simple brown butter sauce that binds perfectly with the slightly sweet flavors of the ragu.
The ragu itself is impressive in it’s flavor profile. I’ve chosen to use root vegetables like carrots, sweet potatoes and beets to add texture and sweetness that compliments the stout flavors beautifully. All you need for this delicious ragu is one pot and some patience!
Ingredients for Maple Stout Beef Ragu
This dish is perfect for dinner parties and will impress your guests with it’s level of sophistication. The presentation and flavor of the dish make it seem like you spent hours in the kitchen preparing the meal, when you really only had to do about 30 minutes of cooking. Letting the beef braise in the oven allows all of the flavors to develop and leaves you with hours of free time to prepare for a house full of guests.
- beef chuck – this recipe works great with a variety of meats. If you’re feeling adventurous, try one of these meat options to replace beef chuck: lamb, pork shoulder, short ribs, duck or even rabbit. Cook times will vary for each type of meat, so make sure to do research on braising time frames for each type of meat.
- salt and pepper to taste
- extra virgin olive oil
- apple cider OR apple cider vinegar – during the fall and winter months I typically have a bottle of local apple cider in my fridge. I try to cook with it as much as possible and it tastes great in this ragu recipe. Both apple cider and apple cider vinegar will help to deglaze the bottom of the pot after searing the beef and won’t alter the flavor of the ragu.
- yellow onion
- carrots
- sweet potatoes
- beets
- garlic
- garlic powder
- dried thyme
- stout beer like Guinness – I’ve also made this recipe using an oatmeal stout which yields a slightly nuttier flavor compared to a Guinness stout. Any type of unflavored stout will work great in this recipe.
- maple syrup
- beef broth
- fresh rosemary
Brown Butter Ravioli
- fresh or frozen cheese ravioli – I love supporting the local businesses here in Cleveland and I always order ravioli from Ohio City Pasta. You just can’t beat the quality of local made pasta and it adds to the overall quality of the dish.
- unsalted butter
- fresh rosemary
- nutmeg
- burrata cheese – optional garnish.
- Parmesan cheese – optional garnish.
Here’s what else you’ll need:
- large pot or Dutch oven
- stirring spoon
- large plate
- tongs
- large skillet
- cutting board and knife
- measuring cups and spoons
How to Make Maple Stout Beef Ragu
Beef ragu is one of my favorite meals to make because it requires very little prep and you can walk away from the pot for hours, letting the heat do the work. After hours of waiting you’re left with a hearty, flavorful ragu with tender meat and big chunks of vegetables. I’ve chosen to puree some of the vegetables to create a thick and creamy sauce.
- Season beef with salt and pepper.
- Sear beef until all sides are nicely browned. Transfer to a plate.
- Deglaze the pot with apple cider. Add the onion, carrots, sweet potatoes, beets and garlic to the pot and stir well. Season with garlic powder, thyme, salt and pepper, then cook until softened.
- Add the beef back to the pot. Pour in the stout beer, beef broth and maple syrup, then bring to a boil. Add the rosemary sprigs then cover with a lid. Transfer the pot to the oven and let the beef braise.
- Discard the rosemary sprigs then transfer the beef to a large bowl and shred. Set aside.
- Use a hand blender to blend half of the contents of the pot. Add shredded beef back to the pot and stir everything together.
Brown Butter Ravioli
- Cook ravioli according to package instructions.
- Brown the butter in a skillet with nutmeg and rosemary sprig. Add cooked ravioli to the skillet and stir to coat.
- Serve with ravioli on the bottom of a plate or wide bowl. Add ragu over the top with a chunk of burrata cheese, sprinkle of Parmesan and a drizzle of remaining brown butter sauce.
More Cozy Comforting Recipes
- Chicken Chili Pot Pie with Cornbread Biscuits
- Pumpkin Chili with Cheddar Béchamel and Spiced Popcorn
- Curried Shepherd’s Pie
- Italian Sausage and Bean Soup with Kale
- Coconut Curry Chicken Noodle Soup
- Mexican Hot Cocoa Pudding (Vegan)
Please let me know how your Maple Stout Beef Ragu turns out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Maple Stout Beef Ragu
This cozy Maple Stout Beef Ragu over brown butter ravioli will warm your soul during the chilly months. Beef is braised low and slow with maple syrup, stout beer and a variety of root vegetables. This slightly sweet ragu sits atop cheese ravioli with a nutty, brown butter sauce.
Preheat oven to 350°F. Season the beef chuck on all sides with salt and pepper.
Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Wait until the oil is hot then add the beef chuck. Cook beef for about 2 minutes per side until all sides are seared and nicely browned. Transfer beef to a plate and set aside.
To the same pot add the apple cider to de-glaze the bottom of the pot. Add the onion, carrots, sweet potatoes, beets and garlic to the pot and stir well. Season with thyme, salt and pepper, then cook until softened, about 8 minutes.
Add the beef back to the pot. Pour in the stout beer, beef broth and maple syrup, stirring well, then bring to a boil. Add the rosemary sprigs then cover with a lid. Transfer the pot to the oven and let the beef braise for 3 hours or until the beef falls apart with a fork.
Remove the pot from the oven. Discard the rosemary sprigs then transfer the beef to a large bowl. Shred the beef using 2 forks then set aside.
Using a hand blender, blend half of the contents of the pot until smooth and creamy, then stir well (if you don't have a hand blender, transfer half of the contents of the pot to a blender and blend until smooth. Transfer back to the pot and stir). Add the shredded beef back to the pot and stir everything together. If the sauce feels too thick for your liking, add more beef broth a little at a time until you reach your desired consistency.
When there is 15 minutes remaining on the beef braising, start making the ravioli. Cook ravioli according to package instructions.
Next, prepare the brown butter sauce: Heat butter in a large skillet over medium heat. Stir the butter constantly as it melts. The butter will begin to foam and as this happens, add the rosemary sprig and continue stirring for about 3 minutes or until the butter becomes slightly browned. Quickly add the cooked ravioli to the skillet and stir to coat the ravioli. Add a pinch of nutmeg then cook for 2 more minutes until ravioli is golden and slightly crisp.
To serve, place ravioli at the bottom of a plate or wide bowl. Scoop ragu over the top of the ravioli then add a chunk of burrata cheese, a sprinkle of Parmesan and a drizzle of any remaining brown butter sauce. Enjoy!
Ingredients
Directions
Preheat oven to 350°F. Season the beef chuck on all sides with salt and pepper.
Heat a few tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Wait until the oil is hot then add the beef chuck. Cook beef for about 2 minutes per side until all sides are seared and nicely browned. Transfer beef to a plate and set aside.
To the same pot add the apple cider to de-glaze the bottom of the pot. Add the onion, carrots, sweet potatoes, beets and garlic to the pot and stir well. Season with thyme, salt and pepper, then cook until softened, about 8 minutes.
Add the beef back to the pot. Pour in the stout beer, beef broth and maple syrup, stirring well, then bring to a boil. Add the rosemary sprigs then cover with a lid. Transfer the pot to the oven and let the beef braise for 3 hours or until the beef falls apart with a fork.
Remove the pot from the oven. Discard the rosemary sprigs then transfer the beef to a large bowl. Shred the beef using 2 forks then set aside.
Using a hand blender, blend half of the contents of the pot until smooth and creamy, then stir well (if you don't have a hand blender, transfer half of the contents of the pot to a blender and blend until smooth. Transfer back to the pot and stir). Add the shredded beef back to the pot and stir everything together. If the sauce feels too thick for your liking, add more beef broth a little at a time until you reach your desired consistency.
When there is 15 minutes remaining on the beef braising, start making the ravioli. Cook ravioli according to package instructions.
Next, prepare the brown butter sauce: Heat butter in a large skillet over medium heat. Stir the butter constantly as it melts. The butter will begin to foam and as this happens, add the rosemary sprig and continue stirring for about 3 minutes or until the butter becomes slightly browned. Quickly add the cooked ravioli to the skillet and stir to coat the ravioli. Add a pinch of nutmeg then cook for 2 more minutes until ravioli is golden and slightly crisp.
To serve, place ravioli at the bottom of a plate or wide bowl. Scoop ragu over the top of the ravioli then add a chunk of burrata cheese, a sprinkle of Parmesan and a drizzle of any remaining brown butter sauce. Enjoy!
Notes
RECOMMENDATIONS: I love supporting the local businesses here in Cleveland and I always order ravioli from Ohio City Pasta. You just can’t beat the quality of local made pasta and it adds to the overall quality of the dish.
SUBSTITUTIONS: This recipe works great with a variety of meats. If you’re feeling adventurous, try one of these meat options to replace beef chuck: lamb, pork shoulder, short ribs, duck or even rabbit. Cook times will vary for each type of meat, so make sure to do research on braising time frames for each type of meat.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
Looks so tasty! I’ve done a beef stew with maple and bourbon over polenta! I thought I ruined it until the third hour it finally came together and looked like a stew! Parsnips are my favorite new stew veggie these days!
Thank you! Maple bourbon stew sounds amazing too, I will definitely try that. I bet a maple bourbon sauce would taste great in slow-cooked short ribs too. So many yummy ideas!