This Keto Beef Ragu is a hearty, low-carb Italian-inspired dish featuring tender beef chuck simmered in a rich tomato sauce with aromatic herbs. Perfect for serving over zucchini noodles or cauliflower mash, it offers a flavorful and satisfying meal that fits perfectly into a ketogenic lifestyle.
Total Time:3 hours 15 minutes
Yield:6 servings
Ingredients
Main Ingredients
2 lbs beef chuck roast, cut into chunks
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 can 14 oz crushed tomatoes (no sugar added)
1 cup beef broth
1 tablespoon Italian seasoning
Salt to taste
Black pepper to taste
Fresh basil, chopped (for garnish)
Instructions
Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chunks and brown them on all sides to develop a rich flavor. Once browned, remove the beef from the pot and set aside.
Sauté Aromatics: In the same pot, add diced onion and minced garlic. Cook until they soften and become fragrant, about 3-5 minutes.
Combine Ingredients: Return the browned beef to the pot. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir well to combine all the ingredients.
Simmer the Ragu: Bring the mixture to a simmer. Cover the pot and reduce heat to low. Let it cook gently for 2 to 3 hours, or until the beef is fork-tender and the flavors meld beautifully.
Serve and Garnish: Spoon the savory ragu over zucchini noodles or cauliflower mash, and garnish with freshly chopped basil before serving.
Notes
For even more tender beef, cook the ragu for the full 3 hours or until beef easily shreds.
If you prefer a thicker sauce, remove the lid during the last 30 minutes to reduce the liquid.
Use no-sugar-added crushed tomatoes to keep this recipe keto-friendly.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
For added depth, consider adding a splash of red wine before simmering the sauce.
