NUTRITION

SERVINGS

INGREDIENTS

8 oz ground beef (93% lean)

0.5 cup diced carrots

0.5 cup diced parsnips

0.25 cup diced yellow onion

0.25 tbsp extra virgin olive oil

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh rosemary

0.25 cup beef bone broth

PREPARATION

• 1

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat.

• 2

  Add the diced carrots, parsnips, and yellow onion to the skillet, sautéing for 8-10 minutes until the vegetables are tender and develop a golden caramelization.

• 3

  Push the vegetables to the outer edges of the pan and place the ground beef in the center.

• 4

  Break the beef into small crumbles using a wooden spoon and cook for 5-6 minutes until thoroughly browned and no longer pink.

• 5

  Stir in the minced garlic, fresh rosemary, sea salt, and black pepper, cooking for 1-2 minutes until the herbs are highly aromatic.

• 6

  Pour the beef bone broth into the skillet to deglaze, using your spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and simmer for 3-4 minutes until the liquid has mostly evaporated and the mixture is glossy and well-combined.