Artificial Food Coloring Free Beef and Apple Sage Skillet
Sweet, savory, and warmly spiced, this skillet dinner is the kind of weeknight meal that feels far more special than the effort involved. Thinly sliced apples and caramelized onion melt into browned ground beef, while fresh sage, turmeric, ginger, and Ceylon cinnamon layer in an earthy, aromatic depth that smells absolutely incredible as it all comes together. A splash of bone broth and apple cider vinegar deglaze the pan and create a light, glossy sauce that ties every element together beautifully. Every single ingredient here is naturally free from synthetic dyes — no packaged sauces, no seasoning blends with mystery additives, just whole foods doing all the heavy lifting. Coconut aminos add a subtle savory note in place of conventional soy sauce, which can sometimes sneak in unwanted colorants or additives. It's a genuinely satisfying one-pan dinner that works just as well for a careful weeknight cook as it does for anyone trying to keep their plate clean and colorful the natural way. Finish with a handful of fresh parsley and dinner is done.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground beef (85% lean)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- ¾ tsp salt, plus more to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 8–10 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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