Ground Beef and Vegetable Skillet
This ground beef and vegetable skillet is quick and easy to make, and works great as a template. It is AIP, Paleo, gluten and dairy free.
Ingredients
For the ground beef
- extra virgin olive for frying
- 1 lb ground beef (grass-fed)
- 1/2 onion (can use onion powder if you are in a rush)
- 1 clove garlic (can use garlic powder if you are in a rush)
- pepper (omit on AIP)
For the vegetables
- extra virgin olive for frying
- 2 small or medium sweet potatoes
- 1 leek
- 1 bunch swiss chard
- salt
- pepper (omit on AIP)
Instructions
- Peel and dice shallot, peel, and mince garlic. Cut the leek and sweet potato into small pieces. Cut Swiss chard into medium pieces.
- Heat a large skillet on medium heat. Once hot add enough olive oil to coat the pan. Add leeks and sweet potatoes to the pan, season with salt and pepper, and fry until the sweet potatoes are slightly browned, for about 3 minutes. Stir occasionally. Reduce the temperature to medium/low and cover with a lid. Cook until the sweet potato is cooked through, about 5 minutes, and stir occasionally.
- While sweet potatoes and leeks are cooking heat another large or medium pan on medium heat. Once hot, add olive oil to coat the pan. Add shallots and garlic and fry until shallots are translucent about 2 minutes. Add ground beef evenly to the pan. Season with salt, pepper, and oregano and brown both sides, about 3 minutes each until meat is cooked through.
- Once the sweet potatoes are done add the swiss chard to the veggie skillet and mix well. Cover with a lid, turn off the heat, and let it rest for about 1 - 2 minutes or until the chard is starting to wilt.
- Finally, add ground beef to the veggie skillet and mix well. Taste and season with more oregano, salt, and pepper if necessary.