Low Carb Crockpot Beef Ragu Meal Prep
Slow cooked beef in an aromatic blend of tomatoes, spices and red wine! An impossibly easy dinner that tastes like a 5-star meal. Serve over zucchini or sweet potato noodles!
As a kid, I (Sarah), remember my dad in the kitchen every Sunday making big meals that we would enjoy midafternoon. In the winter months, he almost always used the crockpot, unless he was making a lasagna or another casserole. The house always had a comfort food feeling during the winter and by the time he was done cooking we had a freezer full of food for the week. All for cheap, of course, because we didn’t have a lot of money.
We wanted to recreate a few hearty crockpot recipes that were easy to meal prep and cost-effective for everyone — while giving you that comfort food feeling. Things like chili and pot roast are two of our favorites. But, we also wanted a low carb alternative and thought this recipe would fit the bill!
It brings together so many of the best fall flavors, while still be extremely easy and ringing in at under $4 a serving. It works well for lunch, dinner or even a big family Sunday brunch. Just to be sure to make extra because everyone will love this recipe! Oh, and if you happen to want to invite us over, we wouldn’t turn down the offer 😉
Low Carb Crockpot Beef Ragu Meal Prep Ingredients:
1 lb. beef stew, round roast or chuck roast
1 cup carrots, diced
1 cup celery, diced
½ cup green bell pepper, diced
3 tbsp. minced garlic
3 tbsp. white onion, diced
1 14 oz. can diced tomatoes
1 8 oz. can tomato paste
¼ cup red wine (if desired)
1 cup beef broth
2 bay leaves
1 tbsp. rosemary
½ tbsp. dried thyme
salt & pepper to taste
serve with: zucchini noodles
Ingredients
- 1 pound chuck roast can sub round raoast
- 1 cup Carrots diced
- cup celery diced
- 1/2 medium green bell pepper diced
- 3 tbsp. garlic minced
- 3 tbsp. white onion diced
- 14 ounces diced tomatoes
- 8 ounces tomatoe paste
- 1/4 cup red wine optional
- 1 cup beef broth
- 2 bay leaves
- 1 tbsp. dried rosemary
- 1/2 tsbp. dried thyme
- salt & pepper to taste
- 4 cups zucchini noodles
Instructions
- Place carrots, celery, bell pepper, garlic and onion on the bottom of a crockpot set to high.
- Over the veggies, place the beef than add remaining ingredients.
- Cook about 4 hours on high heat or 6-8 hours on low heat, or until beef is tender and the stew is aromatic.
- Serve immediately over zucchini noodles.
What would a serving size be?
Hi Tracy,
Unfortunately, we do not calculate our serving sizes into grams/ounces/cups, etc at this time.
Does this has to be cooked on high the whole time ?
Hi Patricia,
Thanks for asking! That was actually a misprint. It should have said 4 hours on high or 6-8 hours on low. We hope you enjoy the recipe!