Ground beef gets a deep, savory browning right in the pot, then simmers with onion, carrots, and celery until everything turns soft and sweet. Tomato paste and diced tomatoes build a rich, slightly tangy base, while beef broth, oregano, thyme, and smoked paprika round it out into something warm and deeply flavorful. Yukon Gold potatoes cook right in the broth until fork-tender, and green beans go in at the end so they keep a bit of crisp bite against the hearty vegetables. It's a one-pot, ladle-it-up kind of meal that's satisfying on its own, no bread or crackers required. Finished with a scatter of fresh parsley, this is a comforting, whole-foods bowl that fits perfectly into a Whole30 routine.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot.
Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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