Phase 3 hCG Meal Recipes: Braised Beef and Mushroom Ragu over Zucchini Ribbons - Week 4 P3tolife | 487 cal | 52g protein | 17g fat | 29g net carbs

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Braised Beef and Mushroom Ragu over Zucchini Ribbons

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Meal Plan Category: Week 4

Course: Beef

Recipe: Batch Cook, Instant Pot, Main Meals, Quick Recipes

Servings: servings

Calorie: 487kcal

Net Carb: 29g

Ingredients

12 oz chuck roast fat trimmed
2 medium zucchini
2 cups crushed tomatoes unsalted
20 oz crimini mushrooms , sliced or sub white button mushrooms
1 cup beef stock
2/3 cup white onion chopped
1 tbsp ghee
1 tbsp garlic minced
1 tbsp dried basil
1 sprig fresh rosemary
1 tsp sea salt + 1/2 tsp
1/2 tsp dried oregano
1/4 tsp black pepper
Fresh basil chopped for serving, optional

Instructions

TURN crockpot to low heat and add crushed tomatoes, mushrooms, onion and beef stock. Stir in oregano, dried basil, garlic and 1 tsp sea salt.
MELT butter in a large skillet over medium heat. Season beef with 1/4 tsp sea salt and black pepper. Place beef on hot pan and brown 3-4 minutes on each side.
ADD beef and drippings from pan into crockpot. Add sprig of rosemary and cover. Cook 6 hours or until beef is fork tender.
REMOVE beef and rosemary from crock pot and discard rosemary. Use two forks to shred beef. Place back into crockpot. Stir to incorporate.
USE a flat blade on spiral slicer to slice zucchini into ribbons. Divide in half. Serve each portion with half of beef ragu. Garnish with fresh basil.

ALTERNATE INSTANT POT DIRECTIONS:

USING saute function, melt butter. Season beef with 1/4 tsp sea salt and black pepper. Place beef in Instant Pot and brown 3-4 minutes on each side.
ADD crushed tomatoes, mushrooms, onion and beef stock. Stir in oregano, dried basil, garlic, rosemary sprig and 1 tsp sea salt. Close lid and vent and set to high pressure for 45-60 minutes. Continue with step 4 above.

Notes

Yields: 2 servings

Nutrition