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–+ servings
overhead view of ground beef with vegetables
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3.60 from 265 votes

Ground Beef and Vegetable Skillet

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: asparagus, Bell peppers, carrots, Dijon, ground beef, ground beef with vegetables, ground beef with vegetables recipe, tomato sauce
Servings: 4 people
Author: Olivia Ribas

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)
US Customary - Metric

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.
    Cooked ground beef with vegetables in a black skillet, stirred with a wooden spoon, is set atop a wooden cutting board against a white background.
  • 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.
    A black skillet filled with Ground Beef with Vegetables—sliced carrots, chopped green beans, red bell peppers, and asparagus—sits on a wooden board with a wooden spoon resting inside.
  • 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.
    ground beef and vegetables in a skillet
  • Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot over rice or on its own!
    closeup view of ground beef with vegetables

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

Serving: 1/4 | Calories: 261kcal | Carbohydrates: 8.5g | Protein: 29.5g | Fat: 12.8g | Cholesterol: 68mg | Sodium: 164mg | Fiber: 2.4g | Sugar: 4.5g