Name: Keto Beef Ragu Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Italian
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; Pepper to taste; Fresh basil, chopped (for garnish)

If you’re craving a rich, comforting dish that fits perfectly into your low-carb lifestyle, I’ve got just the thing. This Keto Beef Ragu Recipe is a hearty, slow-simmered sauce that turns tender chunks of beef into melt-in-your-mouth goodness, perfect for cozy dinners any night of the week. Whether you’re looking to impress guests or just want a fuss-free meal to come home to, you’ll find this recipe a keeper in your keto rotation.

A round orange cast iron pot with handles on each side sits on a white marbled surface, filled with a rich, chunky brown stew. Large pieces of tender dark brown meat are mixed throughout the thick sauce, which has a deep reddish-brown color and visible bits of vegetables like tomatoes and onions. Fresh green basil leaves and flat parsley are scattered on top, adding a bright splash of color and freshness to the hearty dish. photo taken with an iphone --ar 4:5 --v 7 — Keto Beef Ragu, low-carb beef stew, keto dinner ideas, easy keto beef recipe, low-carb slow cooker recipes

Jump to:

Why You’ll Love This Keto Beef Ragu Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Keto Beef Ragu Recipe

This keto beef ragu is the perfect blend of tender, juicy beef and bold, savory tomato sauce—with zero added sugars or hidden carbs. I love how it fills your kitchen with amazing aromas as it simmers gently for hours, making every bite deeply satisfying and comforting.

Texture you want: Fall-apart tender beef chunks bathed in a silky, rich sauce.
Flavor that pops: Garlic, Italian herbs, and slow-simmered tomatoes create perfect umami depth.
Everyday ingredients: Nothing fancy or expensive—you likely have most freezer and pantry staples on hand.
Works for any night: Great for meal prep, low-carb eating, and crowd-pleasing family dinners alike.

Keto Beef Ragu Recipe - Recipe Image — Keto Beef Ragu, low-carb beef stew, keto dinner ideas, easy keto beef recipe, low-carb slow cooker recipes

Ingredient Spotlight

Getting the core ingredients right makes all the difference—good quality beef, fresh aromatics, and a no-sugar-added crushed tomato make this Keto Beef Ragu Recipe stand out. I like using Italian seasoning for simplicity but fresh herbs work beautifully too.

Beef chuck roast: Ideal for slow cooking—marbled and flavorful, turns buttery tender.
Crushed tomatoes: Look for no added sugar varieties to keep it keto-friendly and bright.
Italian seasoning: A mix of herbs that adds warmth and depth without fuss.

Seasonality & Sourcing

For the best Keto Beef Ragu Recipe, choose beef chuck roast from a reputable butcher or your local market—grass-fed if possible, it brings richer flavor and better texture. Tomatoes are generally available year-round, but in summer, fresh canned tomatoes or even fresh peeled and crushed tomatoes can add an extra sunny note. Keep your eyes peeled for sales on beef; bulk buying and freezing in portions is a smart budget move.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by cutting your beef chuck roast into 2-inch chunks—this size browns nicely and holds up well while cooking. Heat your olive oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Don’t overcrowd the pan when browning; do this in batches if needed. Browning seals in flavor and caramelizes the meat’s surface, a step you absolutely don’t want to skip. Avoid rushing here, as miss-browned beef will result in a less flavorful ragu.

Step 2 — Cook & Build Flavor

Once the beef’s browned and set aside, add diced onion and minced garlic to the pot, cooking over medium heat until softened and fragrant—about 3-5 minutes. Then return the beef to the pot, add crushed tomatoes, beef broth, Italian seasoning, and a pinch of salt and pepper. Bring everything to a gentle simmer, then reduce heat to low. Cover and let it cook slowly for 2 to 3 hours until the beef is tender and the sauce thickens. You’ll notice the meat breaking down beautifully without drying out. If your sauce seems too thin near the end, remove the lid for the last 20 minutes to let it reduce.

Step 3 — Finish & Rest

When the beef is fall-apart tender, turn off the heat and let the ragu rest, covered, for at least 10 minutes to marry the flavors. This resting phase helps thicken the sauce slightly and deepens the overall taste. Just before serving, give it a gentle stir and adjust seasoning if necessary. Don’t skip the fresh basil garnish—it adds a lovely pop of freshness and color that brightens the dish.

Troubleshooting Keto Beef Ragu Recipe

If your ragu turns out too dry, adding a splash more beef broth or a drizzle of olive oil can bring back a luscious mouthfeel. For bland flavor, a squeeze of lemon juice or a handful of fresh herbs can perk it up instantly. And if the sauce feels soggy or watery, uncovered slow simmering will help thicken it fast. Remember, the beef chuck cut holds moisture well, so proper slow cooking is key to avoiding dryness.

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Pro Tips

From my slow-cooking adventures, I’ve learned that patience and temperature control are your best friends here. Too hot and you risk tough beef or burnt sauce; too low and the flavors won’t fully develop. Keep it low and steady for tender results.

Heat control: Maintain a gentle simmer; avoid rapid boiling to keep beef tender.
Timing window: 2 to 3 hours is ideal—any less won’t tenderize fully, more can start drying out.
Make-ahead move: This ragu tastes even better the next day, so double your batch and refrigerate.
Avoid this pitfall: Don’t skip browning the beef—it adds essential flavor on every level.

Variations & Substitutions

You can customize this Keto Beef Ragu Recipe easily. Swap olive oil for avocado oil if you prefer a neutral flavor. If you want a spicier kick, add crushed red pepper flakes while sautéing onions. Fresh herbs like rosemary and thyme can replace Italian seasoning if you want an earthier vibe. And though I love it over zucchini noodles or cauliflower mash, it’s also delicious spooned over roasted veggies or a bed of creamy mashed turnips.

Great Debates

Butter or olive oil? I’m team olive oil here for a cleaner taste and paleo-friendly fats. But butter adds a rich silkiness some folks swear by. Ultimately, it’s about what suits your taste and macros—try both as a fun experiment! Also, using fresh versus dried herbs can change the intensity of flavors; fresh adds brightness, dried concentrates the aroma.

Make-Ahead, Storage & Freezing

Store leftover Keto Beef Ragu in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or microwave—just add a splash of broth or water if it’s thickened too much. This ragu freezes well too: portion it into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently to retain that tender, juicy texture.

Yield & Conversions

This recipe yields about 6 hearty servings of Keto Beef Ragu Recipe—perfect for family dinner or meal prep. To double, simply use a larger pot and increase all ingredients proportionally. For half the batch, reduce beef to 1 lb (450g) and adjust liquids and seasoning accordingly. Metric lovers: 900 grams of beef, 240 ml beef broth, and a 400-gram can of crushed tomatoes are perfect measures for easy swapping between systems.

Serving Ideas & Pairings

If you’re serving this Keto Beef Ragu Recipe, I like to pile it over zucchini noodles for a fresh, low-carb “pasta” experience. Cauliflower mash is another great option for soaking up all that luscious sauce. A sprinkle of fresh basil or Parmesan (if your diet allows) elevates it beautifully. Finish with a crisp green salad or steamed broccoli for a bit of crunch and color contrast.

FAQs

Can I use other cuts of beef for this Keto Beef Ragu Recipe?

You can, but beef chuck roast is ideal because its marbling and collagen break down during slow cooking, making the ragu tender and flavorful. Stew meat or brisket can also work well.

Is this recipe suitable for slow cookers or Instant Pots?

Absolutely! For slow cookers, brown the beef first, then cook on low for 6-8 hours. For Instant Pots, use the sauté function for browning, then pressure cook on high for about 50 minutes.

How do I make sure the ragu isn’t too watery?

Simmer uncovered for the last 20-30 minutes to reduce excess liquid and thicken the sauce to a rich consistency before serving.

What’s a good keto-friendly side to serve with this ragu?

Try zucchini noodles, cauliflower mash, or roasted vegetables like asparagus or Brussels sprouts—they soak up the sauce perfectly and keep things low-carb.

Notes, Tools & Special Equipment

A heavy-bottomed pot or Dutch oven (5-6 quarts) is essential for even heat and great browning. Use a good chef’s knife for easy beef cutting and a reliable wooden spoon for stirring. I don’t find a thermometer necessary here, but a lid that fits your pot snugly helps maintain moisture during the long simmer. Brand-wise, choose a cookware set you trust to handle steady low heat without hot spots.

Printable Recipe 📖