Spicy Beef and Tomato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A robust, aromatic stew with lean beef, fire-roasted tomatoes, and a kick of cumin, ideal for warming up on a cool day. This american-inspired soups (whole30) ready in about 60 minutes pairs avocado oil, ground beef, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 tbsp avocado oil
• 1 lb ground beef
• 1 medium onion
• 2 medium bell peppers
• 3 cloves garlic
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• to taste salt
• to taste black pepper
• 2 tbsp cilantro

Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking it into small crumbles, for 6 minutes until browned and no longer pink.
2. Step 2: Add 1 medium onion, diced, and 2 medium bell peppers (1 red, 1 green), diced, and cook for 5 minutes until vegetables are softened and onions are golden.
3. Step 3: Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant and slightly golden.
4. Step 4: Add 1 (28 oz) can crushed tomatoes, 2 cups beef broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally, until sauce thickens and flavors meld.
6. Step 6: Season with salt and pepper to taste, then garnish with 2 tbsp chopped cilantro.