This one-pan dinner is hearty, deeply savory, and genuinely satisfying — the kind of meal that makes strict elimination eating feel far less like a sacrifice. Ground beef browns up beautifully in the skillet, then gets layered with tender zucchini, carrot, and onion before everything simmers together in bone broth spiked with apple cider vinegar for a light, glossy sauce. Turmeric, ginger, oregano, and thyme do the heavy lifting on flavor, hitting that warm Mediterranean note without relying on any of the nightshade spices that are off the table during the elimination phase. A bright finish of fresh lemon juice, lemon zest, and chopped parsley lifts the whole dish and keeps it from feeling heavy. The entire recipe comes together in one skillet with straightforward steps, so weeknight cooking stays manageable even when your ingredient list is tightly restricted. It serves four, making it a solid option for meal prep or a family dinner where not everyone is following the same protocol — it's simply good food that happens to work for where you are right now.
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Heat 1 tbsp of the olive 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 and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C) on an instant-read thermometer. Transfer the beef to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot begins to soften, about 5–6 minutes.
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