Hazelnut Free Beef and Apple Sage Skillet
Sweet, savory, and warmly spiced, this skillet dish is the kind of weeknight dinner that feels far more impressive than the effort it takes. Thinly sliced apples bring a natural sweetness that plays beautifully against the earthy sage, turmeric, and Ceylon cinnamon ā a combination that smells absolutely incredible as it comes together in the pan. Ground beef gets browned until deeply caramelized, then simmered back into a light, glossy pan sauce built from bone broth, apple cider vinegar, and coconut aminos. That sauce is the secret weapon here ā it ties the sweet and savory elements together without any heavy cream or thickeners. Tree nut allergies can make a lot of cozy, spiced recipes feel off-limits, but every single ingredient in this one is naturally free of those concerns, so you can dig in without scanning labels twice. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate pop. It's the kind of dish that earns a permanent spot in your dinner rotation.
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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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