Description
A hearty beef and vegetable skillet dish perfect for serving over rice, mashed potatoes, or toast.
Ingredients
Scale
- 1 lb ground beef
- 1 cup diced carrots
- 1 cup green peas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour or cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large skillet over medium heat, brown the ground beef until no longer pink. Break it up as it cooks.
- Add diced onion and minced garlic. Cook until softened and fragrant, about 2–3 minutes.
- Stir in carrots and peas, cooking for another 4–5 minutes until they begin to soften.
- Mix in tomato paste and Worcestershire sauce to coat all ingredients.
- Pour in the beef broth and bring to a gentle simmer.
- In a small bowl, mix flour or cornstarch with a splash of water, then stir it into the pan.
- Let simmer until the sauce thickens. Season with salt and pepper to taste.
- Serve hot over your choice of mashed potatoes, rice, or toast.
Notes
- This dish can be made ahead of time and reheats well.
- Feel free to add other vegetables like corn or bell peppers for more variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg