Ground Beef Veggie Stew

There’s nothing like a warm bowl of stew to make you feel grounded and cozy, especially when it’s packed with tender vegetables and savory ground beef in a rich tomato broth. This Ground Beef Veggie Stew is the kind of meal that makes weeknights easier, family dinners more comforting, and leftovers something to look forward to. It’s hearty, nourishing, and comes together in one pot — the kind of simple joy every kitchen needs.

Behind the Recipe

This recipe started as a clean-out-the-fridge kind of dinner. A few stray zucchini, some ground beef I had defrosted, and a can of tomatoes later, something unexpectedly magical happened. The flavors melded perfectly, the texture was spot on, and just like that, it became a staple in our house. It’s now my go-to stew when I want something healthy and filling without a lot of fuss.

Recipe Origin or Trivia

Stews have been around for centuries across countless cultures, but this particular version nods to both Mediterranean and American comfort food traditions. Using ground beef instead of chuck roast speeds things up while still delivering bold flavor. The inclusion of fresh vegetables like zucchini and bell peppers gives it that garden-fresh flair that makes it lighter and more balanced than your average beef stew.

Why You’ll Love Ground Beef Veggie Stew

This stew is the kind of dish that warms your belly and satisfies your soul. Here’s why it deserves a spot in your regular meal rotation:

Versatile: Serve it with bread, over rice, or even spooned onto baked potatoes.

Budget-Friendly: Uses basic, inexpensive ingredients that stretch far.

Quick and Easy: All made in one pot and ready in under an hour.

Customizable: Swap in your favorite seasonal veggies.

Crowd-Pleasing: Kids and adults alike will go back for seconds.

Make-Ahead Friendly: Tastes even better the next day.

Great for Leftovers: Reheats beautifully and even freezes well.

Chef’s Pro Tips for Perfect Results

To help you get the most flavor and texture out of this humble stew, here are a few chef secrets:

• Brown the beef thoroughly. Let it get a little caramelized to deepen the stew’s flavor.
• Cut veggies uniformly. This helps them cook evenly and gives each bite the right balance.
• Deglaze the pot. After browning, splash a little broth or water to lift the flavorful bits.
• Simmer gently. Letting it bubble slowly melds everything together beautifully.
• Season in layers. Don’t just dump in salt at the end — season as you go.

Kitchen Tools You’ll Need

No fancy tools needed, just the everyday essentials that help build big flavor:

Large Dutch Oven or Pot: Your one-pot wonder for browning and simmering.

Wooden Spoon: Great for stirring and scraping up browned bits.

Chef’s Knife: For slicing all those beautiful veggies with ease.

Cutting Board: A sturdy surface for prepping all your ingredients.

Ladle: To serve up every warm, hearty bowl with ease.

Ingredients in Ground Beef Veggie Stew

This stew is loaded with wholesome goodness. Every ingredient plays a key role in texture and taste:

1. Ground beef: 1 pound (85/15 preferred) – Adds richness, protein, and a deep savory base.
2. Zucchini: 1 medium, chopped – Brings a tender bite and subtle flavor.
3. Yellow squash: 1 medium, chopped – Offers a slightly sweeter taste and bright color.
4. Red bell pepper: 1 large, diced – Adds sweetness, crunch, and beautiful contrast.
5. Onion: 1 medium, diced – Gives a savory backbone to the stew’s flavor.
6. Garlic cloves: 3, minced – Infuses the stew with warmth and aroma.
7. Diced tomatoes: 1 can (28 ounces) – The juicy, tangy base that pulls it all together.
8. Tomato paste: 2 tablespoons – Deepens the tomato flavor and thickens the stew.
9. Beef broth: 2 cups – Adds depth and moisture, creating the perfect stew consistency.
10. Fresh parsley: 2 tablespoons, chopped – Brings brightness to finish the dish.

Ingredient Substitutions

Need to make some swaps? Here are a few easy options:

Ground beef: Use ground turkey, chicken, or plant-based crumbles.

Zucchini & squash: Replace with carrots, green beans, or potatoes.

Red bell pepper: Yellow or green peppers work just as well.

Beef broth: Use chicken or vegetable broth in a pinch.

Parsley: Try basil or cilantro for a different fresh finish.

Ingredient Spotlight

Ground Beef: It browns quickly and infuses the stew with rich, meaty flavor, all without long simmering times. Choose 85/15 for the right balance of flavor and minimal grease.

Zucchini and Yellow Squash: These summer veggies soak up the savory tomato broth beautifully, softening slightly without turning to mush.

Instructions for Making Ground Beef Veggie Stew

This dish comes together like a dream, making it ideal for busy weeknights or lazy weekends.

1. Preheat Your Equipment: Heat a large Dutch oven or soup pot over medium-high heat.
2. Combine Ingredients: Add ground beef to the pot and cook until browned, breaking it apart with a spoon.
3. Prepare Your Cooking Vessel: Once beef is browned, drain excess fat if needed. Add chopped onion and bell pepper and sauté for about 5 minutes until softened.
4. Assemble the Dish: Stir in garlic, tomato paste, diced tomatoes, and beef broth. Mix well.
5. Cook to Perfection: Bring to a boil, then reduce heat and simmer for 15 minutes. Add zucchini and squash and continue to simmer for another 10–15 minutes, until veggies are tender.
6. Finishing Touches: Taste and season with salt and pepper as needed. Stir in chopped parsley just before serving.
7. Serve and Enjoy: Ladle into bowls and serve with crusty bread or over rice for a hearty meal.

Texture & Flavor Secrets

This stew is all about balance. The beef is juicy and hearty, the veggies are soft but never mushy, and the broth is thick and flavorful with layers of tomato, garlic, and herbs. Fresh parsley at the end adds a pop of brightness to cut through the richness, making each spoonful dynamic and satisfying.

Cooking Tips & Tricks

Here’s how to make your stew even more delicious every time:

• Add a bay leaf while simmering for a subtle herby depth.
• Stir in a splash of balsamic vinegar at the end to brighten the flavors.
• Let the stew rest for 10 minutes before serving to let everything settle.

What to Avoid

These small missteps can affect the outcome, so here’s what to watch for:

• Undercooked veggies: Add them at the right time so they don’t stay too firm.
• Overcrowding the pot: Cook beef in batches if needed to brown properly.
• Skipping the seasoning: Taste as you go so the stew is balanced from start to finish.

Nutrition Facts

Servings: 6
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This stew is ideal for prepping ahead. Make a big batch and refrigerate in an airtight container for up to 4 days. It also freezes well for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth if it thickens too much.

How to Serve Ground Beef Veggie Stew

Ladle it over white rice, mashed potatoes, or even quinoa. Serve it alongside garlic bread or cornbread for a comforting touch. Add a green salad for a complete, balanced meal. A sprinkle of Parmesan cheese on top never hurts either.

Creative Leftover Transformations

Leftovers never looked so good. Here’s how to reinvent this stew:

• Turn it into a pasta sauce by simmering with penne or rotini.
• Use it as a filling for stuffed bell peppers or zucchini boats.
• Spoon it over baked potatoes and top with cheese for a quick lunch.

Additional Tips

• Keep a batch of chopped veggies in the freezer to speed up prep.
• Stir in a handful of spinach or kale at the end for extra greens.
• For a spicy kick, add crushed red pepper flakes or a dash of hot sauce.

Make It a Showstopper

Serve in a deep white bowl for a bold color contrast. Garnish with fresh parsley and a drizzle of olive oil. A few cracked black pepper flakes on top make it pop. Add a rustic breadboard nearby for visual appeal.

Variations to Try

• Tex-Mex Twist: Add corn, black beans, and taco seasoning.
• Italian Style: Stir in oregano, basil, and a sprinkle of Parmesan.
• Smoky Flavor: Use fire-roasted tomatoes and smoked paprika.
• Extra Veggie: Add mushrooms, carrots, or celery for more texture.
• Low-Carb Option: Skip the squash and stir in cauliflower rice.

FAQ’s

Q1: Can I make this in a slow cooker?

A1: Yes, brown the beef first, then add all ingredients to the slow cooker and cook on low for 6–8 hours.

Q2: Is this stew gluten-free?

A2: Yes, just make sure your broth and seasonings are certified gluten-free.

Q3: Can I freeze it?

A3: Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months.

Q4: What’s the best type of ground beef to use?

A4: 85/15 lean-to-fat ratio is ideal for flavor without too much grease.

Q5: Can I use frozen vegetables?

A5: Yes, just add them directly to the pot during simmering.

Q6: How can I thicken the stew?

A6: Simmer uncovered longer or stir in a spoonful of tomato paste.

Q7: What can I use instead of tomato paste?

A7: Double the diced tomatoes or use a small amount of ketchup in a pinch.

Q8: Can I make this vegetarian?

A8: Yes, skip the beef and use lentils or plant-based meat.

Q9: How long does it last in the fridge?

A9: Up to 4 days when stored in an airtight container.

Q10: Can I add pasta?

A10: Yes, small shapes like macaroni or ditalini work great — add them in the last 10 minutes of cooking.

Conclusion

Ground Beef Veggie Stew is that cozy, all-in-one dinner that feels like a warm hug in a bowl. It’s simple, satisfying, and endlessly adaptable. Whether you’re feeding a family, stocking your freezer, or just craving something hearty and wholesome, this stew is sure to deliver.

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