Nitrate & Nitrite Free Beef and Apple Sage Skillet
Ground beef and sweet apple might sound like an unlikely pairing, but this skillet dish brings them together in a way that feels both comforting and surprisingly sophisticated. Caramelized onion, fresh sage, and warm spices like turmeric, ginger, and Ceylon cinnamon build a deeply savory-sweet flavor base, while a splash of bone broth and apple cider vinegar pull everything into a glossy, cohesive sauce. For anyone navigating processed meat concerns, this recipe is built entirely from whole, unprocessed ingredients — no cured meats, no packaged shortcuts, nothing that sneaks in unwanted additives. Coconut aminos step in for soy sauce and add a gentle umami depth without any of the preservatives found in conventional condiments. The technique is straightforward: brown the beef, soften the aromatics, layer in the apples and spices, then let it all simmer together until the sauce clings to every bite. A handful of fresh parsley scattered on top at the end keeps things bright and fresh. It's a one-pan weeknight dinner that tastes like you put in far more effort than you actually did.
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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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