Paleo Savory Beef with Vegetables
Savor the hearty flavors of this Paleo Savory Beef with Vegetables, a wholesome and comforting dish that's perfect for dinner any night of the week. Tender beef chuck roast is seared to golden perfection, then slow-simmered with a vibrant medley of vegetables—including carrots, celery, zucchini, and onion—steeped in a rich beef broth infused with fragrant fresh rosemary, garlic, and a touch of seasoning. With a perfectly balanced combination of protein and nutrient-packed veggies, this recipe is not only Paleo-friendly but also incredibly satisfying. Ideal for meal prep, this family-sized dish takes minimal effort and yields maximum flavor after gently simmering to tender perfection. Ready in just under 3 hours, this savory beef and vegetable recipe is perfect for a wholesome and gluten-free dinner option. Serve warm for a meal that nourishes while delighting the taste buds.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 large garlic cloves
- 1 large onion
- 3 medium carrots
- 3 medium celery stalks
- 1 large zucchini
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Cut the beef chuck roast into 2-inch cubes and set aside.
Peel and mince the garlic cloves.
Peel and roughly chop the onion.
Peel and slice the carrots into 1/2-inch rounds.
Chop the celery stalks and zucchini into bite-sized pieces.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the beef cubes in batches, searing them until browned on all sides. Remove and set aside.
In the same pot, add the minced garlic and chopped onion, sautéing for 3-4 minutes until the onion becomes translucent.
Add the carrots and celery to the pot, stirring occasionally for another 5 minutes.
Return the seared beef to the pot and pour in the beef broth.
Add the fresh rosemary sprigs, salt, and black pepper to the mixture.
Bring everything to a boil, then reduce the heat to low, covering the pot with a lid.
Allow it to simmer gently for approximately 1.5 hours or until the beef is tender.
Add the zucchini pieces to the pot, stirring them in gently.
Continue to cook for an additional 20 minutes, or until the vegetables are tender and flavors have melded together.
Remove from heat and discard the rosemary sprigs before serving.
Serve hot and enjoy your Paleo Savory Beef with Vegetables.
Nutrition Facts
Calories |
2873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7312 mg | 318% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 38.4 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4660 mg | 99% | |
*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.
