Ground Beef with Vegetables is one of the easiest and most loved skillet dishes. It’s one of the first things I learned how to cook as a staple and every time I make it, it always reminds me of home. Everybody loves it whether you serve it simply or dressed up!
After my lasagna post, it was so nice to see how many of you made it and loved it. Thanks to everyone who let me know what they thought.
Today I’m sharing something a lot simpler – ground beef skillet. Making this dish is part of everyday life. Simple, cosy, and always fun to share. We even have a night for it called “Whatever Night” on busy Tuesdays!
Like many families, this was one of my favourite things growing up. The smell, the sizzling meat, waiting for the vegetables to soften in the pan. One of those simple little joys in life. Every time I make it now, it brings all those childhood memories rushing back.
Ingredients in Ground Beef with Vegetables
This ingredient list stays practical and works well for weeknight cooking.
How to make Ground Beef with Vegetables
This recipe cooks smoothly in one pan and stays relaxed the whole way.
1. Heat the oil
Warm olive oil in a wide skillet over medium heat until it shimmers gently.
2. Brown the beef
Add ground beef and break it apart while cooking until no pink remains and the edges deepen in color.
3. Add aromatics
Stir in garlic and red onion, cooking briefly until fragrant and softened.
4. Build vegetables
Add carrot slices and red bell pepper, stirring so they cook evenly and begin to soften.
5. Add asparagus
Stir in asparagus pieces and cook until bright and just tender.
6. Create the sauce
Mix in Dijon mustard, tomato sauce, beef broth, oregano, salt, and black pepper. Stir well to combine.
7. Simmer together
Lower heat and let everything simmer until the sauce thickens slightly and coats the ingredients.
8. Finish and garnish
Taste for seasoning, adjust gently, then remove from heat and sprinkle green onions on top.
How to serve Ground Beef with Vegetables
This dish works well straight from the pan while hot and saucy. Spoon it over rice, mashed potatoes, pasta, or toasted bread depending on the mood of the night. The vegetables hold their shape and pair nicely with the beef in every bite.
Leftovers reheat smoothly and keep their flavor. The sauce stays balanced and makes lunch the next day feel planned instead of rushed.
Recipe Tips
- Cut vegetables evenly so they cook at the same pace.
- Keep heat steady to avoid burning garlic.
- Stir gently to keep vegetables intact.
- Let the sauce simmer briefly to thicken naturally.
- Taste near the end and adjust seasoning slowly.
Ground Beef with Vegetables
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings10
minutes30
minutesIngredients
2 tablespoons extra virgin olive oil
1 pound ground beef
2 garlic cloves minced
½ pound asparagus trimmed and cut into thirds
1 teaspoon Dijon mustard
¼ cup tomato sauce
1 cup beef broth
½ teaspoon dried oregano
½ cup red bell pepper diced
1 medium carrot thinly sliced
½ cup red onion diced
Salt and freshly ground black pepper to taste
Green onions for garnish
Directions
- Heat the oil:
Warm olive oil in a wide skillet over medium heat until it shimmers gently. - Brown the beef:
Add ground beef and break it apart while cooking until no pink remains and the edges deepen in color. - Add aromatics:
Stir in garlic and red onion, cooking briefly until fragrant and softened. - Build vegetables:
Add carrot slices and red bell pepper, stirring so they cook evenly and begin to soften. - Add asparagus:
Stir in asparagus pieces and cook until bright and just tender. - Create the sauce:
Mix in Dijon mustard, tomato sauce, beef broth, oregano, salt, and black pepper. Stir well to combine. - Simmer together:
Lower heat and let everything simmer until the sauce thickens slightly and coats the ingredients. - Finish and garnish:
Taste for seasoning, adjust gently, then remove from heat and sprinkle green onions on top.
