Whole30 Hearty Beef Casserole
Get ready to savor a comforting and flavorful dinner with this Whole30 Hearty Beef Casserole! Packed with nutrient-rich vegetables like zucchini, carrots, and red bell peppers, and layered with tender ground beef and hearty russet potatoes, this casserole embodies wholesome, satisfying goodness in every bite. Infused with aromatic herbs like thyme and rosemary, and enhanced by the umami notes of coconut aminos and tomato paste, this dish is as nourishing as it is delicious. Perfect for meal prep or feeding a crowd, this paleo-friendly, gluten-free recipe comes together with just 20 minutes of prep and bakes to golden perfection in under an hour. Serve it piping hot and garnish with fresh parsley for a vibrant finish—your family will love this ultimate comfort food that's both Whole30-compliant and deeply satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 large Russet potatoes, peeled and diced
- 3 tablespoons Coconut aminos
- 2 tablespoons Tomato paste
- 1 cup Beef broth (Whole30-compliant)
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large pan over medium heat, add 1 tablespoon of olive oil. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat and set the beef aside.
In the same pan, add the remaining tablespoon of olive oil, then add the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
Add the carrots, celery, red bell pepper, and zucchini to the pan. Cook for another 5-7 minutes until the vegetables are slightly softened.
Stir in the tomato paste, ensuring it's well distributed among the vegetables.
Add the coconut aminos, beef broth, thyme, rosemary, salt, and black pepper. Stir to combine.
Return the cooked ground beef to the pan and mix everything together. Let it simmer for 5 minutes to allow the flavors to meld.
Transfer the beef and vegetable mixture into a 9x13 inch baking dish, spreading it out evenly.
Top with the diced potatoes, pressing them down slightly so they nestle into the mixture below.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and golden.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your hearty Whole30 beef casserole!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 37.8 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5775 mg | 123% | |
*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.
