• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Courage
  • Home
  • Recipes
  • Resources
  • Autoimmunity
  • Contact
  • About
menu icon
go to homepage
  • Recipes
  • Resources
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > AIP

    Easy Ground Beef Vegetable Skillet (Paleo, AIP, GF, DF)

    Published: Apr 21, 2020. Modified: May 9, 2022 by Arika | FoodCourage·This post may contain affiliate links · 1 Comment

    • Facebook
    • Twitter
    • Email
    • Print
    Jump to Recipe Print Recipe

    This easy ground beef recipe is one of my go-to AIP dinner meals on busy nights because it’s quick, healthy, and very tasty. It is of course also gluten-free, dairy-free, and AIP compliant.  

    It’s slightly different each time I make it but it’s usually has ground beef, a few different veggies, and some combination of the various spices and sauces in this recipe.  I wanted to finally make an actual recipe for it so I could share it with you. This particular recipe contains ground beef, brussels sprouts, carrots, baby bella mushrooms and purple cabbage. 

    Cooking with ground beef is nice because it breaks up and cooks quickly (compared to say a steak or chicken breast or even chopped steak/chicken breast). I try to select veggies that cook relatively quickly and cook at about the same rate so I can put things in the pan around the same time and have them finish cooking around the same time. 

    For this recipe, I chose veggies that can go in the pan all at the same time for simplicity. For example, if I were to add a denser veggie like sweet potatoes to this recipe, I would probably either boil or steam them first to give them a head start on cooking or just add them to the pan before adding the other ingredients.

    When I’ve added sweet potatoes in the past, I usually just add them to the pan first and it turns out pretty good. Carrots are a little bit dense but I cut them relatively thin and small so they don't take too long to cook. 

    **Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

    Reasons to love this Ground Beef Skillet Recipe:

    • It’s crammed with veggies
    • It only requires one pan
    • Veggies can be swapped in and out to fit your preferences
    • It’s very colorful 
    • It can be prepped ahead of time

    beef_vegetables_aip dinner

    Notes/Tips

    Draining the Fat From the Ground Beef vs Not: 

    In this recipe, you’ll add the veggies to the pan while the beef is still pink vs cooking the meat first, then cooking the veggies. This is especially helpful if you’re not using a nonstick pan because the fat from the beef prevents sticking. 

    Normally, I like to be able to drain off the fat before adding the veggies but when I’m using a stainless steel pan I usually don’t end up draining the fat mainly because there's not that much fat to begin with, it seems to mostly cook off/dry up, and most importantly, it greases the pan. If I did drain the fat, everything would stick to the pan and burn. 

    It also matters what fat percentage of beef you use- I usually try to get grass-fed beef which is around 10-15% fat. If you use a higher percentage of fat than that or use a nonstick pan, you may want to drain off the fat, which is perfectly acceptable. It’s really a matter of personal preference. 

    A couple of other ways to do it: If you prefer to drain the fat off first, you can always cook the meat first, set it aside, then add it back to the pan once the veggies are cooked. Alternatively, you could just cook the meat and veggies in two separate pans.

    beef vegetables aip

    The Veggies 

    Try to cut all the veggies about the same size and keep them fairly small so they don't take forever to cook. If you don't have one or two of the veggies called for, you can easily swap in other vegetables. 

    The Sauce

    The sauce uses coconut cream vs coconut milk because it is thick and creamy. Here is a nice thick guar gum-free coconut cream that I actually just have on a subscription with Amazon- sometimes it’s hard to find coconut cream at the store at all, let alone one that is free of guar gum. Just make sure it’s mixed up really well before adding it to the sauce.

    It may work with full-fat coconut milk as well but it won’t be very thick. It’s important to chill the coconut cream (or coconut milk) for at least an hour (or make the sauce and chill the sauce for at least an hour so it has time to thicken up). 

    The sauce and garnishes are optional.

    They make the dish very yummy and pretty but if you aren’t into dealing with a bunch of frills, the main dish by itself is fabulous. 

    beef_vegetable_aip dinner

    Save a Little Time- Prep Ahead

    Just chop your veggies ahead of time so you can pull them out of the fridge and toss them in the pan. 

    Can You Freeze This?

    I haven’t tried freezing this particular recipe yet but in my experience, dishes like this freeze pretty well and can be stored for about 3 months. Just store in an airtight container.

    Benefits of Grass-Fed Beef

    For the sake of the recipe, you can use any kind of ground beef you’d like. For the sake of overall health, grass-fed beef is a preferred choice because it comes from cows that have been able to graze on grass and live in a more natural way. The nutrients in beef can be vastly different depending on how the cow was raised and what it ate. 

    Conventionally raised cattle are fed a mainly unnatural soy and corn-based diet for most of their lives which thickens them up very quickly. This, of course, produces a higher calorie, higher fat meat. Grass-fed beef is often preferred due to its: 

    • High concentration of healthy fats- omega 3’s in particular
    • Higher level of antioxidants like beta carotene 
    • Lower overall fat content and calories
    • High CLA content:  This article which was published in the Annual Review for Food Science and Technology states: “Along with its original discovery as an anticancer component, CLA has been shown to prevent the development of atherosclerosis, reduce body fat while improving lean body mass, and modulate immune and/or inflammatory responses.” The “modulate immune and/or inflammatory responses” piques my attention the most. If you’re living with autoimmune disease, these are the kind of food benefits are exciting to hear about. 

    Where to Get Grass-Fed Beef

    I currently get most of my meat from a local CSA here in Tennessee but it can also be found at most grocery stores and online. US Wellness Meats is a good option for buying meat online. You can find their grass-fed beef here. Their cattle are sustainably and humanely raised, grass-fed, and finished and they are not given antibiotics, hormones, or GMO feed. 

    beef vegetables aip dinner

    If you liked this recipe, you may also like: 

    Easy AIP Stir-Fry with Chicken and Vegetables 

    Sheet Pan Maple Citrus Chicken with Sweet Potatoes and Brussels Sprouts

    Easy Instant Pot Beef Stew

    Conclusion

    I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!

    Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings!

    This recipe is shared on the Paleo Recipe AIP Roundtable.

    beef vegetables aip

    Easy Ground Beef Vegetable Skillet (Paleo, AIP, GF, DF)

    Arika | FoodCourage
    This quick colorful meal is perfect for busy nights and tastes amazing.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Course Main Course
    Servings 6

    Ingredients
      

    • 1-2 tbsp olive oil or avocado oil
    • 1/2 onion, diced
    • 2 pounds ground beef
    • 2 cups brussels sprouts quartered
    • 2 cups purple cabbage, thinly sliced
    • 2 cups baby bella mushrooms, diced
    • 3 carrots, peeled and sliced into thick matchsticks/julienne
    • 1.5 tsp salt
    • 3 tbsp coconut aminos
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp italian seasoning
    • 1 tbsp apple cider vinegar

    Sauce

    • 1/4 cup coconut cream, chilled
    • 1/4 tsp garlic powder
    • 1/4 tsp onion powder
    • 2 tsp apple cider vinegar
    • 1 tsp coconut aminos
    • 1/4 tsp honey
    • 2 tbsp fresh lime juice
    • sea salt to taste

    Garnish

    • 2-3 green onions, thinly sliced (optional)
    • 1/4 cup fresh basil, chopped (optional)

    Instructions
     

    • Heat oil in a large pan over medium-high heat. Add onions and saute for 2-3 minutes until transluscent.
    • Add ground beef. Break up the meat and incorporate it with the onions. Continue cooking 2-4 minutes. Beef will be starting to brown but still pretty pink. Push the beef to one side of the pan to make room for the vegetables.
    • Add all the vegetables to the pan. Continue turning the beef over and stirring. Start to mix the beef and vegetables toegether.
    • Add all the spices and mix them in with the meat and veggies.
    • Continue cooking until the beef is browned and vegetables are tender (about 15 minutes). Adjust the heat down to medium if things are cooking too quickly or looking like they're starting to burn.
    • While the mixture is cooking, make the sauce. Put it in the fridge until ready to use.
    • Once everthing is cooked, remove from heat. Cool slightly and serve. Garnish with the sauce drizzled over it and green onions and/or basil to garnish.

    Notes

    Chill coconut cream for at least an hour or chill the sauce for at least an hour before serving to keep it from getting thin. 
    To save time, you can prep all the veggies a day or two in advance and store them in a zip lock bag or air tight container until you're ready to cook. 
    Store this meal in the fridge for up to 4 days in an airtight container
     
    Keyword AIP, beef, one pot meal, skillet, vegetables
    Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
    « 79 AIP Tigernut Flour Recipes and Cool Ways to Eat Tigernuts
    Dark Cherry Cookie Dough Fudge Cups (Paleo, AIP, GF, DF) »
    • Facebook
    • Twitter
    • Email
    • Print

    Reader Interactions

    Trackbacks

    1. Paleo AIP Recipe Roundtable #315 - Phoenix Helix says:
      May 6, 2020 at 5:14 pm

      […] Easy Ground Beef Skillet from Food Courage *Skillet meals are a great way to eat a variety of vegetables! […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    HI! I'm Arika and I'm a Nashville-based registered dietitian with Hashimoto's. I founded Food Courage in 2019 as a way to share delicious and practical AIP/Paleo recipes and strategies for thriving with autoimmunity. Check out my about page to read more.

    Popular Posts

    • Easy Air Fryer Asparagus Recipe (Ninja Foodi)- AIP, Paleo, GF, Vegan
    • Easy AIP Meals for Beginners: 55+ Stress-Free Weeknight Meals
    • Coconut Aminos Teriyaki Sauce Recipe (AIP, Paleo, GF)
    • Instant Pot Sirloin Tip Roast with Vegetables and Gravy (Paleo, AIP Option)

    Summer Recipes

    • Paleo Bacon Broccoli Salad with Avocado Dressing (AIP)
    • Banana Watermelon Pineapple Smoothie (Without Yogurt)
    • Kiwi Banana Avocado Smoothie Bowl (Without Yogurt)
    • Paleo Bacon Chicken Pasta Salad Recipe

    Featured On

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Food Courage

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    385 shares