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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That’s so wonderful your mom and Thomas can spend some quality time together! And then you can all sit down for an amazingly delicious dinner 🙂 This looks wonderful!
Oh, thanks Sue! You’re so sweet 😉
Had to put asparagus in with onions and peppers. 3-5 mins was not enough to cook my asparagus. It was almost raw. Other than that, it’s great
Great taste and simple to put together! Win
Totally 😉
so flavorful and delicious!!! and super easy to make!! 10/10.
Great 😉
I wasn’t sure if it would be flavorful enough but liked it very much and it was easy to make. I didn’t measure exactly, put in larger amounts of everything and used 85% lean meat which probably added more flavor. Need to cook asparagus little longer. Though I love feta cheese didn’t care for it with this dish. It was fine as is or could add a cheddar to garnish. Might try it with ground turkey next time.
Happy to know you liked this recipe. Yes please try it with ground turkey too. It works great too 😉
One of my favs. I’ve made this few times now. Filling without being heavy. Thanks for posting it!
For the latest version, I used dome leftover homemade marinara, which had some fennel seed in it, and that gave it a nice flavor boost, too.
So happy to hear you are enjoying this recipe!
Hi. My hubby and I are cutting back on carbs and I’m planning on making this for dinner tomorrow because it sounds amazing but don’t have Dijon mustard, not even regular mustard, is there anything else that you’d recommend in its place? I can’t swing by the store unfortunately. Thanks!
I think that even if you skip the mustard it will be good anyway 😉
I really appreciate this recipe! I did make a few changes due to having different ingredients. I substituted ground pork and didn’t add the cheese – and I served it with brown rice. It was tasty. I am looking forward to making it again but will add more peppers and add diced tomatoes along with the sauce. Thanks for the inspiration!
You’re very welcome 😉
Why is it cup measurements for onions and peppers… that’s crazy.
People normally like when everything is well measured. You don’t need to measure if you prefer. Just use a small onion and peppers.
Really love this recipe. Husband agrees. Thank you
Happy to hear that. Thanks for stopping by 😉
Would tomato sauce be a good substitute for the passata?
Yes it work for sure 😉
Your recipe is delicious and flexible. I did not have the passata so I substituted fire roasted tomatoes and it was still yummy. I will definately be making it again. Thanks for sharing your recipe!
Great. So happy to hear that!
This recipe was so good! My veggie hating 10 yr old had a 2nd helping. This will definitely be put in a regular dinner rotation!
I’m so glad you and your son loved it! Thanks so much for taking the time to share this comment. 🙂
I’m starting a low carb diet and came across your wonderful recipe during my research. My husband and I loved it! This recipe is an absolute keeper.
That’s so awesome. Happy to hear that 😉
Used a package of stir fry vegetables because asparagus is not in season. Also I add the full 8oz can of tomato sauce
Delicious
I bet it was delicious 😉
This was so delicious. Only thing I did different was use green pepper instead red pepper. I have zucchini and peppers coming in my garden right now. I cooked asparagus longer after reading all others comments until tender. I’m trying increase my protein intake and found this recipe. So glad I did.
So happy you like this recipe!! Thanks for stopping by 😉
I didn’t have asparagus, so just added more zucchini. Also, did not add the feta. This was simple and delicious. Thought it might be too bland, but it wasn’t. A keeper for sure. Thank you.
So happy to hear that!
I was surprised of how good it tasted. All the ingredients go very well together. Dijon mustard idea was fantastic! I will definitely do it again 🙂
Right? Dijon mustard is a great addition to this dish!
I loved this recipe as a quick and easy meal prep recipe! I forgot to buy the tomato sauce but it was still amazing! It smelled so good and my coworkers that tried it absolutely loved it too! So easy and tasty! One of my favorites for sure!
That’s AWESOME! You comment made my day! Thanks you so much for your feedback 😉
My girlfriend is currently quite Ill and needs a very specific diet (low carb, high protien and no dairy). I now have a meal I can bulk cook and freeze for her to have when I’m working and she adores it. Thank you
Thank you for your comment 😉
My 19 yr ok’d son likes to eat healthy. I guess he’s tired of my meals b/c he found this recipe and sent it to me. I made it today and doubled it b/I have two teenagers and a hungry husband. It was DELICIOUS I served it over rice. I know that’s not healthy but anyway it was wonderful. I put it in my recipe book.
Happy you and your family liked this recipe. It’s actually healthy if you cook with good quality lean ground beef and lots of veggies.
This was very good. I did double the tomato sauce and red pepper flakes.
Would make it again.
Happy you liked it!