Print Recipe

1-Pot Beef and Loaded Vegetable Stew

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course


  • 3 tbsp avocado oil
  • 1 yellow onion finely diced
  • 4 cloves garlic finely chopped
  • 1/2 kg lean ground beef I use grass-fed organic
  • 4 carrots chopped
  • 4 stalks celery
  • 1 parsnip chopped, can sub with more carrots
  • 1 rutabaga chopped, approx. 2 cups
  • 1 zucchini chopped
  • 2 bell peppers chopped, any colour variety
  • 2 979 ml cans crushed tomatoes preferably San Marzano
  • 1/4 cup Frank's Red Hot Sauce or your favourite hot sauce, adjust based on how spicy you like it!
  • splash apple cider vinegar
  • 1 tbsp pure maple syrup
  • salt and pepper to taste
  • 1.5 cups cooked white beans well-rinsed
  • 1.5 cups cooked red kidney beans well-rinsed


  • In a large pot, heat avocado oil over medium heat and saute onion until translucent. Add garlic and stir for 30 seconds. Add ground beef, breaking apart with a wooden spoon, cook until no longer pink.
  • Add all vegetables, crushed tomatoes, hot sauce, apple cider vinegar, and maple syrup. Reduce heat to a simmer and cover, allow to cook for at least 45 minutes, stirring occasionally. Make sure nothing is sticking to the bottom of the pot.
  • After 45 minutes, add beans and season to your liking. Simmer for another 15 minutes (or longer), serve with fresh cilantro or scallions. Enjoy!


Feel free to swap beef with meat of your liking, ground turkey would work well!