Checking the ingredient list, there's nothing here that clashes with a gluten free kitchen—no flour, no pasta, no bread thickener in sight. This is a hearty, smoky bowl built on browned ground beef, sweet fire-roasted tomatoes, and a rich tomato paste base that deepens into something almost stew-like as it simmers. Smoked paprika and cumin give it a warm, campfire edge, while tender potato cubes and crisp-tender green beans round out every spoonful with real substance. It's the kind of one-pot dinner that gets better as it sits, perfect for ladling into big bowls and topping with a scatter of fresh parsley. Simple pantry staples and a long simmer do all the work here, making this a reliably solid choice for a gluten free dinner rotation.
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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, about 6–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
Add the onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
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