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Braised Beef and Mushroom Ragu over Zucchini Ribbons - Low Cal

Course Batch Cook, Instant Pot, Main Meals, Quick Recipes
Keyword Low Cal
Protein Beef
Meal Plan Category Week 4
Calorie MM 401-500
Net Carb MM 11-20
Servings 2 servings
Calories 411kcal

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
  • 1½ tsp butter
  • 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.

Nutrition

Calories: 411kcal | Carbohydrates: 25g | Protein: 41g | Fat: 16g | Fiber: 6g | Net Carbs: 19g