BHA & BHT Free Beef and Apple Sage Skillet
There is something deeply satisfying about a one-pan dinner that manages to feel both rustic and a little bit special, and this skillet absolutely delivers. Sweet, tender apple slices meet savory ground beef in a sauce built from bone broth, apple cider vinegar, and coconut aminos — no mystery additives, no synthetic preservatives, just real ingredients you can actually read on the label. Fresh sage and warm spices like turmeric, ginger, and Ceylon cinnamon pull the whole thing together into something that smells incredible while it cooks and tastes even better on the plate. For anyone navigating BHA and BHT concerns, packaged convenience foods and bottled sauces are often the trickiest part of weeknight cooking, and this recipe sidesteps all of that entirely. Every component here is whole and straightforward, from the coconut oil used to brown the beef to the fresh herbs scattered on top at the end. The quick pan sauce reduces down into a glossy, lightly sweet-savory coating that makes this feel far more elevated than the effort involved. A handful of fresh parsley at the finish adds a bright pop of color and flavor that ties everything together beautifully.
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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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