Ground beef and vegetable skillet is one of those weeknight dinners I keep coming back to because it delivers real, from-scratch flavor without any of the fuss. Everything cooks in a single pan in about 30 minutes, from browning the beef to simmering it down into a savory sauce with fresh seasonal vegetables. There is nothing processed in here, no packet seasoning, no canned soup, just good ingredients that work together.
My Ground Beef and Vegetable Skillet
Growing up in Brazil, cooking with ground beef was something we had many times during the week. My mom would make this kind of skillet with whatever fresh vegetables she had in the fridge, and I remember devouring it every single time. This is my Canadian weeknight version of that.
I have been making some version of this recipe since I got married in 2010. Pierre was not used to eating ground beef this way. For him, ground beef meant meatballs, meatloaf, and shepherd’s pie. But when I made this for him for the first time, he loved it, and it has been a staple in our house ever since.
The recipe has shifted a little over the years depending on what the market has. In spring and early summer I use asparagus or peas because they cook beautifully with beef and hold their texture well. In fall I swap in mushrooms or green beans. The Dijon mustard and tomato sauce base stays constant because that combination gives the sauce a depth that feels much more involved than it actually is.
We love to eat it over fluffy rice or noodles almost every time. I usually serve it alongside my arugula salad with lemon dressing on nights when I want something fresh on the side. It reheats beautifully with a splash of broth to loosen the sauce. If you love skillet dinners built around ground meat, my Ground Turkey Sweet Potato Skillet uses the same one-pan approach and is just as quick.
Key Ingredients:
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Ground Beef: I use lean ground beef here, around 90/10 or 85/15. I find that the leaner the beef, the cleaner the sauce tastes because there is not a pool of fat sitting on top. If you use regular ground beef, drain the excess fat after browning before adding the vegetables. I have also made this with ground turkey and ground pork when I wanted something lighter. Ground chicken works well but produces a slightly milder flavor. Ground pork adds a little more richness. All three versions work, but beef is the one I come back to most.
Vegetables (red onion, bell pepper, carrot, asparagus): After making this skillet many times with different combinations, this is the one I have settled on. If asparagus is not in season, I recommend zucchini cut into half-moons, broccoli florets, or green beans. Avoid large zucchinis because they release too much water and thin out the sauce.
Pro Tip: Cut all your vegetables before you start cooking. This skillet moves quickly once the beef is browned, and you do not want to be chopping carrots while your garlic is burning.
Tomato Sauce and Beef Broth: These two together create the base that makes this more than just a dry ground beef scramble. The tomato sauce brings a gentle acidity and body. The beef broth adds depth and keeps everything from sticking. I use a full cup of broth and reduce it down during the covered simmer. If you find the sauce too thin at the end, uncover the skillet for the last two to three minutes and let it cook off. If you find it too thick, add two tablespoons of broth and stir.
Dijon Mustard: This is the ingredient that surprises people. You do not taste it as mustard when the dish is finished. It dissolves into the sauce and adds a subtle sharpness that lifts the whole thing. I have tested this recipe without it, and the sauce tastes noticeably flatter. One teaspoon is all you need.
How to Make Ground Beef and Vegetable Skillet
Preheat nothing. This is entirely stovetop. Use a large skillet, at least 12 inches, or a cast iron pan. You need room for the vegetables to cook without steaming.
Step 1: Brown the beef. I heat two tablespoons of olive oil in the skillet over medium-high heat. Once the pan is hot, I add the ground beef and break it up into pieces with a wooden spoon. I let it cook for about five to six minutes, stirring and breaking it apart as it goes, until it is browned all the way through with no pink remaining. If there is a lot of fat in the pan, I tilt the skillet and spoon it out before moving to the next step. Leaving too much fat in the pan will make the sauce greasy rather than silky.
Step 2: Add the aromatics. I add the minced garlic and diced red onion directly to the beef. Adding them now, rather than at the beginning, means they cook in the beef’s juices and absorb all of that savory flavor. I stir and cook for one to two minutes, just until the onion starts to soften and the garlic is fragrant. The moment I can smell the garlic is when I know it is ready for the next step.
Step 3: Add the vegetables. I stir in the diced bell pepper, sliced carrot, and asparagus pieces all at once. I cook them for two to three minutes, stirring occasionally, just to start softening them. I am not trying to fully cook them here. They will finish in the sauce during the simmer. This step is about giving the denser vegetables, especially the carrot, a head start.
Step 4: Build the sauce. I stir in the Dijon mustard, tomato sauce, beef broth, dried oregano, salt, and pepper. I make sure everything is well combined before I put the lid on. This is a good moment to taste and adjust the seasoning before the liquid reduces, because the flavors will concentrate slightly during the simmer.
Step 5: Cover and simmer. I reduce the heat to medium-low, put the lid on, and let it simmer for five minutes. This is where the vegetables finish cooking and the sauce pulls together. After five minutes, I lift the lid and check the carrots with a fork. They should be just tender, not soft. If the sauce still looks thin, I leave the lid off for another two to three minutes and let it reduce.
Step 6: Taste, garnish, and serve. I taste one more time, adjust the salt if needed, and scatter chopped green onions over the top. Cilantro or parsley also work here. I serve it hot, straight from the skillet.
Olivia’s Recipe Tips
Add the denser vegetables first. Carrots take longer to cook than bell peppers or asparagus. By stirring them in at the same time as the peppers and asparagus and keeping the heat higher for that first two to three minutes before the liquid goes in, they get a head start and end up perfectly tender rather than crunchy in the final dish.
Leave the lid off at the end if the sauce is too loose. The broth amount in this recipe is intentional. It prevents the skillet from drying out during the simmer, but some skillets run hotter than others. If your sauce is thinner than you like after five minutes, simply uncover the pan and cook for two to three more minutes on medium heat. The liquid will reduce quickly.
Season in layers, not all at once. I add a pinch of salt when the beef is browning, another when the vegetables go in, and I taste again before serving. Seasoning in layers means every component of the dish has flavor, not just the sauce on top.
Ground Beef and Vegetable Skillet
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 lb ground beef
- 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
- 1 teaspoon Dijon mustard
- ¼ cup tomato sauce
- 1 cup beef broth
- ½ teaspoon dried oregano or Italian seasoning
- Salt and freshly ground black pepper to taste
- Green onions for garnish (you can use cilantro or parsley too)
Instructions
- 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 cooked through—about 5–6 minutes. Drain grease if needed.
- Add the garlic and red onions to the skillet. Cook for 1–2 minutes until fragrant and the onions begin to soften. Stir in the red bell peppers, sliced carrots, and asparagus. Cook for 2–3 minutes, stirring occasionally.
- Stir in the Dijon mustard, tomato sauce, beef broth, dried oregano, salt, and pepper. Mix well.
- Cover the skillet and reduce heat to medium-low. Let it simmer for 5 minutes, or until the vegetables are tender and the liquid has reduced slightly. Uncover during the last few minutes if you want a thicker sauce.
- Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot over rice or on its own!
Notes
- To store: Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat the meal prep in the microwave until hot.
- To freeze: Let the skillet cool to room temperature. Store in an airtight container or freezer bag. Label with the date and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Found your recipe while Googling what to make with asparagus and ground beef; fit the bill perfectly, as I needed something low carb. I tweaked it by adding about six roughly chopped baby Bella mushrooms. I also thought, “Hmm. Tomatoes… feta…” So I made up a batch of roasted tomatoes and feta and combined the two dishes. It turned out fantastic.
That’s awesome!
How can you rate a vegetarian recipe that features ground beef any other way.
This is not a vegetarian recipe since it has ground beef.
Where did it say it was vegetarian? I guess you can use soy crumbles or other beyond the meat ground crumbles
We absolutely love this dish! I needed something healthy to make for dinner that’s low carb but still had protein and it was a hit even the kiddos enjoyed it !
So happy to hear it was a hit — especially with the kids! 😊 Love that it fit your diet needs too. Thanks for making it! 💛
Delícia
Que bom que gostou!
There was a former recipe here and it looks like you have updated it some. My daughter loves the original and I was hoping to find the original somewhere. Would you mind sharing the former recipe. I would greatly appreciate it! Thanks.
I sent it to your email. Thanks
Hi. Can you send me the original recipe, as well?
Thank you.
I sent it to your email!
I didn’t have all the necessary vegetables but I *had* to use the asparagus I had and this was one of the few recipes I could find that used both asparagus and ground beef. It turned out beautifully! I’ll have to double it next time so we can have leftovers because my family ate every last bit this time. Thanks for the recipe – you definitely helped save a beautiful bunch of asparagus!
So happy to hear this! 😊 What a great way to use that asparagus — and I love that your family ate every last bite. Doubling it next time sounds perfect. Thanks for trying the recipe! 💛
This recipe is amazing! Truly enjoyed the flavor and added mushrooms to the mix. This one will be on repeat for sure.
So happy to hear that. Thanks so much for sharing your feedback 😉
I would also love the former recipe that was here please. We loved it!
I sent it to your email.