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Hearty Beef and Vegetable Skillet Dinner

Print Recipe
Course lunch, Main Course

Ingredients
  

  • Lean Ground Beef
  • 1-2 Carrots Chopped
  • 1 Sweet Onion Caramelized
  • 1 Cup Frozen corn
  • 1 Cup Frozen Peas
  • 2-3 Stalks Celery Thinly sliced
  • Sliced mushrooms Optional
  • 1 teaspoon garlic finely chopped (you can substitute garlic powder).
  • 1 Large Russet Potato Peeled and cubed
  • 1 packet beef au jus Optional but adds depth of flavor!

Instructions
 

  • Begin by cutting up one sweet onion and adding to a pan with butter or avocado oil. Cook on medium to medium low heat for 10-15 minutes until onions are caramelized. If you are adding mushrooms, I would add them now with the onions! Season with salt.
    While onions are cooking, brown your desired amount of ground beef. Drain and discard fat. I like to add the diced potatoes after the meat has browned. Add in caramelized onions and remaining veggies. Season with salt and pepper.
    Add in a packet of beef au jus, mixed with 1/2 cup of water. I like to allow the mix to simmer for 7-10 minutes with the lid on so the potatoes soften.
    Sautee mixture until the liquid has evaporated. When the potatoes and carrots are tender the meal is ready. Serve hot.
    We love to season with Creole or seasoning salt.
    This makes a great meal for prep ahead lunches and dinners. It can also be frozen up to 3 months!