Print

Hearty Beef & Vegetable Skillet

Print Recipe

This nourishing, flavor-packed skillet layers savory ground beef, tender veggies, and tangy tomatoes over a creamy bed of mashed parsnips. With a touch of warmth from Worcestershire and a light cabbage crunch on top, it’s the perfect balance of comfort and freshness.

Ingredients

Scale

For the Parsnip Mash

4½ lbs parsnips, peeled and cut into 1-inch slices

4 tbsp extra-virgin olive oil

For the Beef & Vegetable Skillet

4 lbs 90/10 ground beef

2 medium yellow onions, diced

4 large carrots, finely diced

6 celery ribs, finely diced

8 garlic cloves, minced

7 cups chicken stock

4 tbsp cornstarch or arrowroot powder

2 (28-oz) cans diced tomatoes, drained

4 tbsp tomato paste

4 tbsp Worcestershire sauce (optional)

6 tsp sea salt

4 tsp garlic powder

4 tsp freshly cracked black pepper

8 cups thinly sliced green cabbage

To Serve

Minced fresh parsley (optional)

Minced fresh chives (optional)

Instructions

Make the mash: Boil parsnips in salted water until very tender, about 20–25 minutes. Drain and mash with olive oil, salt, and pepper to taste. Set aside and keep warm.

Cook the beef: In a large skillet or Dutch oven, brown the ground beef over medium heat. Drain excess fat if needed.

Sauté veggies: Add onions, carrots, celery, and garlic. Cook for 6–8 minutes until softened.

Build the sauce: Stir in tomatoes, tomato paste, Worcestershire, salt, garlic powder, and pepper. In a bowl, whisk cornstarch with a bit of stock, then stir into the skillet with remaining stock. Simmer 10–12 minutes until thickened.

Add cabbage: Stir in sliced cabbage and cook another 5 minutes until just wilted.

Serve warm over parsnip mash, garnished with parsley or chives if desired.

Nutrition

Find it online: http://minikitchenmagic.com/hearty-beef-vegetable-skillet/