Barley Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Savory meets sweet in the most unexpected and satisfying way with this one-pan dinner. Ground beef gets browned until deeply caramelized, then reunited with tender apple slices, soft onion, and a fragrant bloom of sage, turmeric, ginger, and Ceylon cinnamon — a spice combination that smells absolutely incredible and tastes even better. A splash of bone broth and apple cider vinegar pulls everything together into a light, glossy sauce that clings to every bite. Every single ingredient in this skillet is naturally free of barley and grain-based additives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Coconut aminos add a subtle savory depth without any of the grain-derived ingredients found in conventional soy sauce, which makes this dish a genuinely clean option. It comes together in one skillet with minimal cleanup, and a handful of fresh parsley on top makes it look like you put in way more effort than you actually did. Whether you're feeding a crowd or just yourself on a Tuesday night, this is the kind of meal that earns a permanent spot in the rotation.

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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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