Xanthan Gum Free Beef and Apple Sage Skillet

Total time35 min

Prep time10 min

Cook time25 min

4.8

(7)

Xanthan Gum Free Beef and Apple Sage Skillet

Sweet, savory, and warmly spiced, this skillet dinner is the kind of weeknight meal that feels far more special than the effort it takes. Thinly sliced apples cook down alongside caramelized onion and ground beef, creating a sauce that's fruity and rich without being cloying — the apple cider vinegar and coconut aminos keep everything balanced and bright. Fresh sage and a trio of warming spices — turmeric, ginger, and Ceylon cinnamon — layer in real depth, while bone broth pulls the whole pan together into something that tastes like it simmered all afternoon. For anyone navigating ingredient lists carefully, this recipe is built entirely from whole, recognizable pantry staples with no thickeners or stabilizers needed anywhere in the process. The sauce reduces naturally from the broth and apple juices, so the texture comes together on its own without any additives doing the heavy lifting. It's a genuinely satisfying one-pan dinner that comes together in under thirty minutes and cleans up just as easily.

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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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