Spicy Tomato & Beef Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A robust, slow-simmered stew with ground beef, smoky tomatoes, and aromatic spices, delivering deep flavor without hidden sugars. This American-inspired Whole30 recipe, ready in about 70 minutes, pairs avocado oil, ground beef, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (85% lean) ground beef
• 1 large, diced yellow onion
• 2 stalks, diced celery
• 1, diced red bell pepper
• 4 cloves, minced garlic
• 2 (14 oz) cans fire-roasted diced tomatoes
• 3 cups beef bone broth
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp tomato paste
• 1 cup, diced zucchini
• 1 cup, sliced mushrooms
• 2 sprigs fresh rosemary

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large pot over medium-high heat. Add 1 lb ground beef and cook, breaking it into crumbles, for 5-6 minutes until browned and cooked through. Drain excess fat and set beef aside.
2. Step 2: In the same pot, add the remaining 1 tbsp avocado oil. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced red bell pepper. Sauté for 4 minutes until vegetables are softened.
3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 tbsp tomato paste and cook for 2 minutes until it darkens slightly.
4. Step 4: Add 2 (14 oz) cans fire-roasted diced tomatoes (with juices), 3 cups beef bone broth, 1 tsp smoked paprika, 1/2 tsp cayenne, and 2 rosemary sprigs. Bring to a gentle simmer and stir in the cooked ground beef.
5. Step 5: Cover and simmer for 20 minutes, then add 1 cup diced zucchini and 1 cup sliced mushrooms. Simmer uncovered for 15 minutes until vegetables are tender.
6. Step 6: Remove rosemary sprigs and season with salt and pepper to taste.