Looking for a delicious and nutritious meal prep idea? This Ground Beef and Veggie Stew is a hearty, one-pot meal packed with protein, fiber, and rich flavors. It’s the perfect make-ahead dinner for busy weeknights or quick lunches and it freezes beautifully!
Ingredients:
2 pounds lean ground beef
1 large onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chiles
2 large tomatoes, diced (or 1 (14 oz) can diced tomatoes)
4 cups beef broth
2 cups mixed vegetables (carrots, corn, peas, etc.)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt
2 tbsp olive oil
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté diced onions and minced garlic until soft and fragrant.
- Add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Season with cumin, smoked paprika, salt, and black pepper. Stir to combine.
- Mix in the diced green chiles and tomatoes. Let everything simmer for a few minutes.
- Pour in the beef broth and bring the stew to a gentle boil.
- Add the mixed vegetables and cook for 15–20 minutes, stirring occasionally, until the veggies are tender and the flavors have melded.
- Taste and adjust seasoning if necessary.
- Let the healthy ground beef stew cool slightly, then divide into six meal prep containers.
- Allow to cool completely before sealing. Store in the fridge for up to 5 days or freeze for up to 3 months.
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