Slow-Simmered Beef and Tomato Stew
A rich, savory stew with lean beef and sun-ripened tomatoes, simmered with aromatic vegetables for a deeply satisfying meal. This comfort-inspired whole30 (whole30) ready in about 55 minutes pairs (95% lean) lean ground beef, olive oil, large, finely diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.
Ingredients
- 1 lb (95% lean) lean ground beef
- 2 tbsp olive oil
- 1 large, finely diced yellow onion
- 2 medium, peeled and diced into 1/2-inch cubes carrots
- 2 stalks, diced into 1/2-inch cubes celery
- 3 cloves, minced garlic
- 2 cups (15 oz, no sugar added) crushed tomatoes
- 3 cups low-sodium beef broth
- 1 cup, diced into 1/2-inch cubes zucchini
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add ground beef and cook, breaking it apart, for 5-6 minutes until no longer pink and slightly browned; drain excess fat.
- Step 2: Add diced onion, carrots, and celery to the pot; sauté for 5 minutes until vegetables soften and onion turns translucent.
- Step 3: Stir in minced garlic and cook 1 minute until fragrant, then add crushed tomatoes, beef broth, dried thyme, and bay leaf; bring to a gentle simmer.
- Step 4: Add diced zucchini, cover, and simmer 25 minutes until vegetables are tender; remove bay leaf, season with salt and pepper, and garnish with fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef and Tomato Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Beef and Tomato 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 Slow-Simmered Beef and Tomato 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 Slow-Simmered Beef and Tomato 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 Slow-Simmered Beef and Tomato 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
