Whole 30 Italian Beef and Mushroom Skillet

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Italian Beef and Mushroom Skillet

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground beef (85% lean)
½ tsp fine sea salt, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
10 oz cremini mushrooms, sliced ¼ inch thick
2 medium carrots, cut into ¼-inch rounds
1 medium zucchini, cut into ½-inch half-moons
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground turmeric
¼ tsp ground ginger
½ cup sweet potato purée
1 tbsp apple cider vinegar
2 tbsp coconut aminos
1 cup bone broth

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and season with 1/4 tsp of the salt. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Transfer the beef to a plate and set aside, leaving any rendered fat in the pan.
2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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