Lean Ground Beef and Root Vegetable Skillet
A comforting and hearty skillet meal featuring lean ground beef simmered with seasonal root vegetables like potatoes, carrots, and parsnips in a rich, savory broth.
Ingredients
- Ground Beef200 g
- Beef Broth100 ml
- Carrot75 g
- Onion50 g
- Garlic5 g
- Tomato Paste15 g
- Olive Oil2.5 g
- Salt0 to taste
- Black Pepper0 to taste
- Potato150 g
- Parsnip50 g
- Marjoram0 1/4 tsp
- Thyme0 1/4 tsp
Instructions
- 1Step 1
Peel and dice potatoes, carrots, and parsnips into small, uniform cubes (about 1/2 inch) to ensure quick cooking. Mince the onion and garlic.
- 2Step 2
Heat olive oil in a large skillet or deep pan over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
- 3Step 3
Add the diced onion, carrots, parsnips, and potatoes to the skillet. Cook, stirring occasionally, for 3-4 minutes until vegetables start to soften.
- 4Step 4
Stir in the minced garlic, tomato paste, marjoram, and thyme. Cook for 1 minute until fragrant.
- 5Step 5
Pour in the beef broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until vegetables are tender. Season with salt and black pepper to taste.
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