Hearty Beef & Veggie Bowls

Today is day 21 of my Whole30.

This time is much easier than the first time I did the Whole30. The first time was extremely difficult.

The first time I did the Whole30. I thought about sugar all the time. I wanted it. It consumed my thoughts. I craved it like the Cookie Monster craves cookies. Not giving into those cravings was one of the hardest things I’ve ever done. Yes, even harder than labor and four c-sections. You have no choice about having a baby. Labor happens whether you want it to or not. But everyday you are doing the Whole30, you are faced with a choice- to eat sugar or not to eat sugar. When I did the Whole30 the first time, I got stronger with every good choice I made. It got easier to choose the healthier food. My chronic pain that I’d lived with for over three years began to diminish. But the battle was hard.

When I started the Whole30 the second time, on January 13, 2020, I expected to experience the same cravings and battles. But to my surprise, I didn’t. It was still difficult, but the battle was easier to win. Now that I’m on day 21, the only time I actually notice that I’m eating differently is when I’m with a group of people. I admit that eating in groups is still hard for me. But overall this Whole30 thing has been easier than it was the first time.

Thrift Store Find! The little napkin was such a sweet find. I love how delicate it is.

I’ve also tried to be more creative in the kitchen since doing Whole30. I hate following recipes. I feel confined and trapped when I follow a recipe, so I’ve been trying to make my own recipes that are Whole30 compliant. Some of them turn out horrible-just ask my kids. And whenever my husband, Josh, is quiet at the dinner table I know that the meal is a flop. He’s too nice to say my food is disgusting, Ha! So he remains completely silent. Yeah, I love him.

Another pretty napkin from the thrift store.

But these Hearty Beef & Veggie Bowls are a winner.

The entire family liked it with the exception of Asher, my youngest. And honestly, his opinion doesn’t count because the kid doesn’t like potatoes. I didn’t know kids like that existed until I had one. What kid doesn’t like French fries? Yup. My kid. But I don’t hold it against him. I just don’t count his vote. Ha!

Old Pyrex is my favorite! I love going to thrift stores or antique stores to find them.

The potatoes, beef, and vegetables are wholesome and satisfying. I love the combination of the salty potatoes and the caramelized onions. The broth soaked vegetables melt in your mouth and make you feel all warm and cozy on a cold winter day. Overall, this dish reminds me of cuddling up on the couch with your family while it snows outside. It’s comfort food-the kind that makes you want to stay home.

Tips For The Recipe

Here are some tips that will help you as you make the recipe:

Prepare All Your Vegetables Ahead Of Time

Prepare all your vegetables before hand. You don’t have to do this, but cutting veggies saves tons of time. If you don’t like cutting veggies, I recommend buying veggies that have been cut already. For this recipe, I used broccoli florets already cut from Costco, and instead of buying whole carrots, I bought baby carrots. I buy precut veggies whenever I can because I despise cutting vegetables. Ugh. Does anyone else feel the same way? Tell me I’m not alone.

Use Two Large Skillet Pans

Another tip is to have two big skillet pans. This recipe was written for a family of six, so it’s a lot of food. A lot of food in a small frying pan can take longer to cook. It can also make your food turn out differently than what the recipe intended. Big pans help because the food can spread out and reduce the cooking time. The frying pan I use is from Amazon. I just bought it about three weeks ago, but so far I love how big it is.

Taste After You Salt

My final tip is to remember that salt is your friend. Sprinkle salt when cooking all the ingredients. Taste your food often while you cook, and ask yourself, “Does it need salt?” I’ve usually found the answer to be yes. But be careful. Sprinkle means sprinkle-not shovel.

Hearty Beef & Veggie Bowls

This recipe is a hearty and satisfying meal on a cold winter day. The salty sweet potatoes with onion alongside the broth soaked veggies and beef are delicious. A little ketch up or hot sauce drizzled on top would make it irresistible.
Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Cuisine: American
Keyword: Beef, Beef Veggie Bowls, Dinner, Dinner Bowls, Potatoes, Vegetables
Servings: 6


  • 2 medium to large frying pans


  • 6 cups Broccoili Florets
  • 3 cups Baby Carrots
  • 6 cups Broth
  • 2 tbsp Ghee
  • 1 Onion, chopped
  • 6 Sweet Potatoes, cubed
  • 1 lb Beef
  • 2 tsp Salt*
  • 1 tsp Cracked Pepper
  • *For the salt Always taste after adding a bit of salt. Adjust the amount according to what you prefer.


  • For the veggies pour your broccoili, carrots, and broth into a large skillet over medium heat. Bring to a simmer. Stir occasionally. Simmer until the the veggies have softened. After they have softenen, set aside the veggies in a bowl. Leave the remaining broth in the pan for flavor.
  • At the same time your veggies are simmering, melt 1 tbs of ghee in a different skillet over medium heat. When the ghee is melted, add the diced onion. Stir. Cook the onion until it is soft and translucent. Add the cubed potatoes and the remaining ghee. Stir to coat the potatoes with the ghee. Cook until the potatoes are softened and have turned golden brown.
  • In your veggie skillet, add the beef to the remaining broth. Cook until the beef is just browned. Then add all the veggies and potatoes to the beef.
  • Stir the mixture until everything is coated with the remaining broth and ghee. Warm through.
  • Serve with ketchup, hot sauce, or both. Enjoy!

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