Paleo Hearty Beef Casserole

Dive into the comforting flavors of this Paleo Hearty Beef Casserole, a wholesome dish packed with tender grass-fed beef and an array of nutritious vegetables like carrots, celery, zucchini, and mushrooms. Simmered in a rich tomato and beef broth seasoned with aromatic thyme and bay leaves, this casserole is the perfect meal for cozy evenings. The recipe is entirely paleo-friendly, using simple, whole ingredients like coconut oil and fresh parsley for an added burst of flavor. With its melt-in-your-mouth beef and hearty veggies, this one-pot dish is as satisfying as it is easy to make, with minimal prep time and a slow-cooked finish in your oven. Serve it steaming hot for a nourishing meal that’s sure to become a family favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).

Step 2

Heat 1 tablespoon of coconut oil over medium-high heat in a large oven-safe pot or Dutch oven.

Step 3

Add the beef stew meat in batches and brown it on all sides. Remove the beef with a slotted spoon and set aside.

Step 4

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.

Step 5

Add the minced garlic and sliced mushrooms, and cook for another 3 minutes until the mushrooms have softened and released their juices.

Step 6

Stir in the tomato paste, cooking for 1 minute to combine evenly.

Step 7

Return the browned beef to the pot along with the half-moon zucchinis.

Step 8

Add the diced tomatoes, beef broth, bay leaves, thyme, salt, and black pepper. Stir everything together to combine.

Step 9

Bring the mixture to a simmer, cover, and transfer the pot to the preheated oven.

Step 10

Bake for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.

Step 11

Remove the pot from the oven and discard the bay leaves.

Step 12

Sprinkle the chopped fresh parsley over the casserole before serving.

Step 13

Serve the casserole hot in bowls.

Nutrition Facts

Serving size	(3091.5g)

Amount per serving	% Daily Value*
Calories	3001.5

Total Fat 196.4g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 635.0mg	0%
Sodium 5119.0mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 28.0g	0%
Total Sugars 50.8g
Protein 230.1g	0%

Vitamin D 22.7IU	0%
Calcium 643.1mg	0%
Iron 35.5mg	0%
Potassium 8206.9mg	0%

*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.

Source of Calories

Fat: 57.8%

Protein: 30.1%

Carbs: 12.1%