Lean Beef and Zucchini Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light, flavorful stew with lean ground beef, zucchini, and carrots simmered in herb-infused broth for a healthy, satisfying dinner. This american-inspired slow cooker (whole30) ready in about 385 minutes pairs (95% lean) lean ground beef, avocado oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 25 min Cook: 360 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a skillet over medium-high heat; cook lean ground beef, breaking into crumbles, for 5-7 minutes until browned. Drain excess fat.
  2. Step 2: Stir 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper into beef; cook 1 minute until fragrant.
  3. Step 3: Add 1 chopped large onion and 3 minced garlic cloves to skillet, cook 2 minutes until softened. Transfer mixture to slow cooker.
  4. Step 4: Add 2 medium sliced zucchini (1/4-inch rounds), 2 peeled medium carrots (1/2-inch chunks), 2 cups low-sodium beef broth, 1 tbsp tomato paste, and 1 tbsp apple cider vinegar to slow cooker.
  5. Step 5: Stir gently to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours until vegetables are tender.

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Frequently asked questions

How long does Lean Beef and Zucchini Stew take to make?

Total time is about 385 minutes (25 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lean Beef and Zucchini Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (95% lean) lean ground beef from drying out.

Can I substitute ingredients in Lean Beef and Zucchini Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lean Beef and Zucchini Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lean Beef and Zucchini Stew whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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