Description
A hearty, one-pot stew loaded with ground beef, zucchini, squash, and bell peppers simmered in a rich tomato broth. Perfect for cozy weeknights or meal prep.
Ingredients
Scale
- 1 pound ground beef (85/15 preferred)
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat a Dutch oven or large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat if necessary, then add onion and bell pepper. Sauté for about 5 minutes until softened.
- Stir in garlic, tomato paste, diced tomatoes, and beef broth. Mix well.
- Bring to a boil, then reduce heat to a simmer for 15 minutes.
- Add zucchini and squash, and simmer for another 10–15 minutes until veggies are tender.
- Season with salt and pepper. Stir in chopped parsley just before serving.
- Ladle into bowls and enjoy with crusty bread or rice.
Notes
- Use 85/15 ground beef for a balance of flavor and less grease.
- Let the stew rest before serving to allow flavors to meld.
- Add spinach at the end for an extra dose of greens.