Paraben Free Beef and Apple Sage Skillet
Warm, savory, and just a little bit sweet, this skillet dish brings together ground beef and tender apple slices in a way that feels both comforting and genuinely interesting. The combination of fresh sage, turmeric, ginger, and Ceylon cinnamon creates a deeply aromatic base that makes the whole kitchen smell incredible while it cooks. Coconut oil and coconut aminos stand in for more conventional pantry staples, keeping every ingredient clean and free from synthetic additives that can sneak into processed condiments and cooking fats. A splash of bone broth and apple cider vinegar pulls the whole pan together, lifting the browned bits from the bottom and building a light, glossy sauce that coats every bite. The apples soften just enough to add a gentle sweetness without turning mushy, playing beautifully against the savory beef and earthy spices. It all comes together in one pan with straightforward steps, making it an easy weeknight win that doesn't require any compromise on ingredient quality. Finish it with a scatter of fresh parsley and it's as pretty as it is satisfying.
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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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