top of page
Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

Get All the New Recipes to Your Inbox

Join our mailing list

Never miss an update

Recent Posts

Cranberry Beef Ragu

My earliest memories of a meat ragu-like dish were of my aunt Olga's meaty gravy, with big chunks of melt-in-your-mouth meat that we would top a helping of mashed potatoes with. I remember this being one of my favorites, something I would always look forward to on holidays spent in her home (and I still do!). But mostly I remember wondering at how she was able to make this meat so deliciously tender. Fast forward and in my own kitchen, I finally learned the trick.

When you make a base of deep flavor, throw in beautifully seared meat and let the two simmer together for a few hours, something wonderful happens. As with anything I share, the flavors can be adjusted to your own liking. I happened to have some of my mom's cranberry sauce from the recent holidays so I decided to add that to this ragu's story. Thankfully, it worked! I hope you give this recipe a try, and enjoy!

Cranberry Beef Ragu

Serves 8


2 lbs beef chuck, cut into 1 inch cubes

2 large onions, chopped

1 cup cranberry sauce

Approx. 1/4 cup olive or grape seed oil

6-9 cloves garlic, minced

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon smoked (or regular) paprika

1 1/2 teaspoon Original Mrs. Dash

1/2 teaspoon cayenne pepper

1 1/2 - 2 cups beef stock

chopped parsley, for topping


1. In a heavy bottom pot or dutch oven, add 2 tablespoons oil over medium heat. Once the oil is hot, add cubed beef meat to sear. Do not overcrowd pan; this will steam the meat instead of sear (work in batches, adding more oil as needed). Put meat aside in separate plate to rest.

2. Without cleaning the pot, add 4 tablespoons oil and the chopped onion. Stir often, cook until golden brown, about 10 minutes on medium heat.

3. Add all the spices, 6-9 minced garlic cloves and 1 cup cranberry sauce, mix well and cook for about 4 - 5 minutes.

4. Add all the meat with the juices gathered at the bottom of the plate where it rested. Mix well and let cook another 2 minutes, then add 1 1/2 cup beef broth. Let it come to a boil, then bring the heat down to low and close the lid to the pot. Let simmer on low for approximately 2 hours (until meat is fork tender and is falling apart). Serve on rice, mashed potato or pasta and top with parsley, if desired. Enjoy!

Note: Watch the meat throughout cooking period; if liquid evaporates too quickly, add in more beef broth. The end result should be like a sauce, not like a soup.

Search By Tags
No tags yet.
bottom of page