Description
This Ground Beef and Veggies recipe is a quick and hearty one-pan dinner ready in just 30 minutes. Featuring tender ground beef cooked with a colorful medley of fresh vegetables and simmered in a savory tomato and beef broth sauce, it’s an easy, flavorful meal perfect for busy weeknights. The dish is enhanced with Dijon mustard and oregano, and garnished with fresh green onions, offering a comforting balance of protein and veggies.
Ingredients
Meat and Oils
- 2 tablespoons extra virgin olive oil
- 1 lb ground beef
Vegetables
- 2 garlic cloves, minced
- ½ cup red onions, diced
- ½ cup red bell peppers, diced
- 1 medium carrot, thinly sliced
- ½ pound asparagus, trimmed and cut into thirds
Liquids and Sauces
- 1 teaspoon Dijon mustard
- ¼ cup tomato sauce
- 1 cup beef broth
Seasonings and Garnish
- ½ teaspoon dried oregano (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- Green onions, for garnish (can substitute with cilantro or parsley)
Instructions
- Cook the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked through, about 5–6 minutes. Drain any excess grease if necessary to keep the dish from becoming too oily.
- Sauté Aromatics and Vegetables: Add the minced garlic and diced red onions to the skillet. Cook for 1–2 minutes until fragrant and the onions begin to soften. Then stir in the diced red bell peppers, thinly sliced carrots, and trimmed asparagus pieces. Continue cooking for 2–3 minutes, stirring occasionally to combine the flavors.
- Add Sauces and Seasoning: Stir in the Dijon mustard, tomato sauce, beef broth, dried oregano, salt, and freshly ground black pepper. Mix everything well to evenly distribute the seasonings and liquids throughout the mixture.
- Simmer Until Tender: Cover the skillet and reduce the heat to medium-low. Let the mixture simmer gently for about 5 minutes or until the vegetables are tender and the sauce has reduced slightly. For a thicker sauce, uncover the skillet in the last few minutes to allow more liquid to evaporate.
- Finish and Serve: Taste the dish and adjust seasoning with additional salt or pepper if needed. Garnish with chopped green onions, or substitute with fresh cilantro or parsley if preferred. Serve hot on its own or over rice for a complete meal.
Notes
- You can swap asparagus for other seasonal vegetables like zucchini or green beans.
- For a leaner dish, use extra-lean ground beef or ground turkey.
- To make it gluten-free, ensure that the tomato sauce and beef broth are certified gluten-free.
- This dish pairs well with steamed rice, quinoa, or crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
