Chicken Free Beef and Apple Sage Skillet
Sweet, savory, and warmly spiced, this one-pan skillet brings together ground beef and thinly sliced apples in a way that sounds unexpected but absolutely works. Caramelized onion, fresh sage, and a trio of warming spices ā turmeric, ginger, and Ceylon cinnamon ā give the dish a depth that feels almost autumnal, while a splash of bone broth and apple cider vinegar pull everything into a glossy, lightly tangy sauce. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Because every ingredient here is straightforward and clearly labeled, there's no guesswork about hidden poultry-based additives sneaking in through broths or sauces ā the coconut aminos and bone broth keep things clean and flavorful without any ambiguity. Browning the beef first and building the sauce around it means the meat stays rich and satisfying rather than steaming out all its flavor. A scatter of fresh parsley at the end brightens the whole plate just enough. This is the kind of weeknight dinner that tastes like you put in way more effort than you actually did.
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Learn more āIngredients
4 servings
- 1 Ā½ 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
- Ā½ tsp ground ginger
- Ā¼ tsp ground ceylon cinnamon
- Ā½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- Ā¾ 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 160Ā°F (71Ā°C), about 8ā10 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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