Paleo Hearty Beef Casserole
Warm up with the rich and satisfying flavor of Paleo Hearty Beef Casserole, a wholesome dish perfect for clean-eating enthusiasts and comfort food lovers alike. Packed with tender, grass-fed beef and an array of nutrient-dense vegetables like carrots, zucchini, mushrooms, and celery, this casserole is simmered to perfection in a savory tomato-based broth. Seasoned with aromatic thyme, garlic, and bay leaves, every bite bursts with robust, earthy flavors. Fully paleo-friendly, thanks to ingredients like coconut oil and unsweetened diced tomatoes, this recipe is ideal for those embracing gluten-free or grain-free diets. With minimal prep time and a slow bake to tenderize the beef, it’s a hearty one-pot meal that will easily become a family favorite. Serve it fresh out of the oven with a sprinkle of parsley for a comforting bowl of goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds grass-fed beef stew meat
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 medium zucchini, cut into half moons
- 3 tablespoons tomato paste
- 1 14-ounce can diced tomatoes (no sugar added)
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
Heat 1 tablespoon of coconut oil over medium-high heat in a large oven-safe pot or Dutch oven.
Add the beef stew meat in batches and brown it on all sides. Remove the beef with a slotted spoon and set aside.
In the same pot, add the remaining tablespoon of coconut oil. Saute the diced onion, carrots, and celery for about 5 minutes until they begin to soften.
Add the minced garlic and sliced mushrooms, and cook for another 3 minutes until the mushrooms have softened and released their juices.
Stir in the tomato paste, cooking for 1 minute to combine evenly.
Return the browned beef to the pot along with the half-moon zucchinis.
Add the diced tomatoes, beef broth, bay leaves, thyme, salt, and black pepper. Stir everything together to combine.
Bring the mixture to a simmer, cover, and transfer the pot to the preheated oven.
Bake for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
Remove the pot from the oven and discard the bay leaves.
Sprinkle the chopped fresh parsley over the casserole before serving.
Serve the casserole hot in bowls.
Nutrition Facts
Calories |
3002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.4 g | 252% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 50.8 g | ||
| Protein | 230.1 g | 460% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 643 mg | 49% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 8207 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
