Nutmeg Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Savory meets sweet in this one-pan wonder that brings together browned ground beef, tender apple slices, and a fragrant hit of fresh sage. The spice blend here — turmeric, ginger, and Ceylon cinnamon — delivers real warmth and depth without leaning on nutmeg, which so often sneaks into cozy, autumnal dishes like this one. Coconut aminos and apple cider vinegar add a subtle tang that balances the natural sweetness of the Honeycrisp or Fuji apples, making every bite feel layered and intentional. Bone broth ties everything together as it simmers down into a glossy, light sauce that clings to the beef and fruit in the most satisfying way. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you tried a lot harder than you did.

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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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