Ground Beef with Vegetables is a quick and wholesome one-pan meal made with lean ground beef and a colorful mix of fresh vegetables simmered in a savory tomato and herb sauce. Ready in under 30 minutes, this hearty skillet dinner is perfect for busy weeknights and easy meal prep.

Why You’ll Love This Recipe

This recipe is the definition of simple comfort food made healthy. Everything cooks in one skillet, which means fewer dishes and less cleanup. The lean ground beef provides plenty of protein, while the fresh vegetables add texture, flavor, and nutrients.

It’s also incredibly versatile. You can easily swap vegetables based on what you have in your fridge, adjust the seasoning to your taste, or serve it over rice, cauliflower rice, noodles, or roasted sweet potatoes. It’s satisfying on its own but pairs beautifully with a light salad as well.

Best of all, this dish comes together in about 25–30 minutes, making it ideal for weeknights when you need something fast, nourishing, and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 pound lean ground beef
2 garlic cloves, minced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1 medium carrot, thinly sliced
1/2 pound asparagus, trimmed and cut into thirds
1 teaspoon Dijon mustard
1/4 cup tomato sauce
1 cup beef broth
1/2 teaspoon dried oregano or Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped green onions for garnish (optional, or use chopped parsley or cilantro)

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef to the skillet. Cook for about 5–6 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if necessary.
3. Add the minced garlic and diced red onion. Cook for 1–2 minutes, stirring frequently, until fragrant and the onion begins to soften.
4. Stir in the diced red bell pepper, sliced carrot, and asparagus. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
5. Add the Dijon mustard, tomato sauce, beef broth, and dried oregano. Season with salt and freshly ground black pepper to taste. Stir well to combine.
6. Cover the skillet and reduce the heat to medium-low. Let the mixture simmer for about 5 minutes, or until the vegetables are tender and the liquid has reduced slightly. If you prefer a thicker sauce, uncover the skillet during the last few minutes of cooking.
7. Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot.

Servings and timing

Servings: 4 servings (approximately 1/4 of the recipe per serving)
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Approximate nutrition per serving:
Calories: 261 kcal
Protein: 29.5 g
Carbohydrates: 8.5 g
Fat: 12.8 g
Fiber: 2.4 g

Variations

Swap the vegetables: You can replace asparagus with zucchini, broccoli florets, green beans, mushrooms, or celery.

Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.

Use different herbs: Try thyme, basil, or a blend of Italian seasoning for a different flavor profile.

Add cheese: Sprinkle grated Parmesan on top just before serving for extra richness.

Low-carb option: Serve it over cauliflower rice or enjoy it on its own.

Hearty version: Stir in a handful of spinach at the end of cooking for added greens.

Storage/Reheating

To store: Allow the skillet to cool completely. Transfer leftovers to an airtight container and refrigerate for up to 4 days.

To freeze: Place cooled ground beef and vegetables in a freezer-safe container or freezer bag. Label with the date and freeze for up to 3 months.

To reheat: Reheat in the microwave in 30–60 second intervals, stirring in between, until heated through. You can also reheat in a skillet over medium heat, adding a splash of broth if needed to loosen the sauce.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Add them directly to the skillet and cook slightly longer to allow excess moisture to evaporate.

How do I prevent the vegetables from becoming too soft?

Avoid overcooking and keep an eye on the simmering time. Cook just until tender-crisp for the best texture.

Can I make this recipe ahead of time?

Yes, this recipe is excellent for meal prep. Prepare it in advance and store it in portions for easy lunches or dinners.

What can I serve with this dish?

It pairs well with white rice, brown rice, cauliflower rice, quinoa, noodles, or roasted sweet potatoes.

Can I make it dairy-free?

The base recipe is naturally dairy-free. Just skip any optional cheese toppings.

How do I thicken the sauce?

Let the skillet simmer uncovered for a few extra minutes to reduce the liquid. This will naturally thicken the sauce.

Can I use a different type of meat?

Yes, ground turkey or ground chicken works well as a lighter alternative while maintaining great flavor.

Is this recipe low carb?

Yes, it is relatively low in carbohydrates, especially when served on its own or over cauliflower rice.

How do I know when the ground beef is fully cooked?

The beef should be browned with no pink remaining, and it should reach an internal temperature of 160°F (71°C).

Can I double the recipe?

Absolutely. Simply double all ingredients and use a larger skillet to ensure everything cooks evenly.

Conclusion

Ground Beef with Vegetables is a simple, flavorful, and nutritious meal that proves weeknight dinners don’t have to be complicated. With lean protein, vibrant vegetables, and a savory sauce, this one-pan recipe delivers comfort and convenience in every bite. Whether you’re cooking for your family or preparing meals for the week, this skillet dish is sure to become a reliable favorite in your kitchen.

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