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Family-Style Beef & Vegetable Skillet

There is something wonderfully practical about cooking a little more than you need.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef preferably 90% lean or leaner
  • 1 tablespoon olive oil divided
  • 1 small onion diced
  • 2 medium carrots peeled and diced
  • 1 cup sliced mushrooms
  • 1 medium zucchini diced
  • 1 cup green beans cut into bite-sized pieces
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ cup low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
Optional Serving Ideas
  • Serve the skillet as-is or spoon it over:
  • cooked brown or white rice
  • mashed potatoes
  • cooked barley
  • egg noodles
  • crusty whole-grain bread

Method
 

  1. Brown the Beef
  2. Heat a large skillet over medium-high heat.
  3. Add the ground beef and cook, breaking it into small pieces as it browns, about 5–7 minutes.
  4. Once the beef is browned, transfer it to a plate or bowl. Drain excess fat if needed.
  5. Start the Vegetables
  6. Reduce the heat to medium and add 1 teaspoon of the olive oil to the skillet.
  7. Add the onion and carrots. Cook for 3–4 minutes, stirring occasionally.
  8. Add the mushrooms and cook for another 2 minutes.
  9. Add the Quick-Cooking Vegetables
  10. Add the zucchini and green beans.
  11. Cook for 4–5 minutes, stirring occasionally, until the vegetables are beginning to soften but still have some texture.
  12. Add the garlic, parsley, thyme, paprika, salt, and pepper. Cook for about 30 seconds, just until fragrant.
  13. Bring Everything Together
  14. Return the browned beef to the skillet.
  15. Whisk together the beef broth and Worcestershire sauce and pour into the skillet. Stir well, scraping up any browned bits from the bottom.
  16. Bring to a gentle simmer and cook for 3–4 minutes.
  17. Thicken the Sauce
  18. In a small bowl, stir together the cornstarch and cold water until smooth.
  19. Pour into the skillet while stirring.
  20. Cook for 1–2 minutes, until the broth becomes a light, savory sauce that coats the beef and vegetables.
  21. Taste and adjust the seasoning if needed.
  22. Serve — and Save Some for Tomorrow
  23. Serve immediately over rice, potatoes, barley, or noodles, or enjoy it on its own.

Notes

If you're cooking ahead, allow the extra portion to cool before transferring it to a shallow storage container. Label it with the date and refrigerate or freeze according to your meal plan.
Tip: If you're intentionally making this for future meals, don't sauce every portion quite as heavily. A slightly less-saucy beef-and-vegetable mixture gives you more flexibility when you turn it into another dish later.