If you are looking for a delicious, easy-to-make meal that is anti-inflammatory and nourishing for your gut, then you will fin yourself making this one over and over again! This One-Pot Ground Beef and Veggie Medley is even perfect for meal prepping or customizing according to what you currently have in your kitchen. Packed with nutritious ingredients like sweet potatoes, mushrooms, and celery, this dish is hearty, healthy, and incredibly satisfying. Best of all, it’s cooked in just one pot, making cleanup a breeze.
Recipe Overview
This one-pot meal features grass-fed ground beef combined with sweet potatoes, mushrooms, and celery. The ingredients are cooked together in a pot with tomatoes and spices, creating a flavorful and nourishing dish. It’s naturally free of common food allergens like gluten, dairy, nuts, and soy, making it suitable for many dietary needs. This dish is also perfect for meal prepping, allowing you to enjoy a healthy meal throughout the week without spending hours in the kitchen.
Ingredients
- 1 lb grass-fed ground beef
- 2 large sweet potatoes, peeled and diced
- 1 cup mushrooms, sliced
- 3 stalks celery, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth (or vegetable broth for a lighter flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
Preparation
- Prepare the Ingredients:
- Wash and peel the sweet potatoes, then dice them into small cubes.
- Slice the mushrooms, chop the celery, and dice the onion.
- Mince the garlic.
Cooking
- Sauté the Onion and Garlic:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
- Brown the Beef:
- Add the grass-fed ground beef to the pot. Break it apart with a spoon and cook until browned, about 5-7 minutes.
- Add the Veggies:
- Add the diced sweet potatoes, sliced mushrooms, and chopped celery to the pot. Stir to combine all the ingredients.
- Add the Tomatoes and Broth:
- Pour in the diced tomatoes with their juice and the beef broth. Stir well to mix everything together.
- Season the Dish:
- Add the dried thyme, rosemary, paprika, salt, and pepper. Stir to distribute the spices evenly.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.
Serving Suggestions
- Serve the dish hot, garnished with fresh herbs if desired.
- Pair with a side salad or a slice of gluten-free bread for a complete meal.
Meal Prepping Tips
This one-pot meal is perfect for meal prepping. Here are some tips to help you store and reheat your meals:
- Cooling the Dish:
- Allow the dish to cool completely before transferring it to meal prep containers. This helps prevent condensation and keeps the food fresh.
- Storing:
- Store the dish in airtight glass containers. You can keep it in the refrigerator for up to 3 days or freeze it for up to 3 months.
- Reheating:
- Reheat individual portions in the microwave or on the stovetop until heated through. If reheating from frozen, thaw in the refrigerator overnight for best results.
Nutritional Information
This One-Pot Grass-Fed Ground Beef and Veggie Medley is not only delicious but also nutritious. Here’s a breakdown of the approximate nutritional content per serving (based on 4 servings):
- Calories: 400
- Protein: 25g
- Carbohydrates: 30g
- Fat: 20g
- Fiber: 5g
Variations and Customizations
One of the best things about this recipe is its flexibility. You can easily customize it to suit your tastes and dietary needs. Here are some ideas:
- Vegetarian/Vegan Option:
- Substitute the ground beef with lentils or a plant-based meat alternative. Use vegetable broth instead of beef broth.
- Spicy Version:
- Add a pinch of red pepper flakes or a diced jalapeño to give the dish some heat.
- Additional Veggies:
- Feel free to add other vegetables like bell peppers, zucchini, or spinach for extra nutrients and flavor.
Final Thoughts
This One-Pot Ground Beef and Veggie Medley has become a staple in my household for its simplicity and delicious taste. It’s a go-to recipe for busy weeknights and meal prepping because it’s easy to make and stores well. The combination of grass-fed ground beef and a variety of vegetables makes it a balanced meal that’s satisfying and good for you.
I hope you enjoy this recipe as much as I do. It’s perfect for anyone looking for a nutritious, allergen-free meal that can be made in one pot. Give it a try and let me know how it turns out!
Printable Recipe Card
For your convenience, here’s a printable version of the recipe:
One-Pot Grass-Fed Ground Beef and Veggie Medley
Ingredients:
- 1 lb grass-fed ground beef
- 2 large sweet potatoes, peeled and diced
- 1 cup mushrooms, sliced
- 3 stalks celery, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth (or vegetable broth for a lighter flavor)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until fragrant and translucent.
- Add the grass-fed ground beef to the pot, breaking it apart with a spoon, and cook until browned.
- Add the diced sweet potatoes, sliced mushrooms, and chopped celery to the pot. Stir to combine.
- Pour in the diced tomatoes with their juice and the beef broth.
- Add the dried thyme, rosemary, paprika, salt, and pepper. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
- Stir occasionally to prevent sticking and ensure even cooking.
- Serve hot, garnished with fresh herbs if desired.
Enjoy your meal!
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