I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
Paleo AIP Ground Beef and Carrots is a new favorite dinner. With one of the gentlest veggies that’s anti-inflammatory and fits most diets, carrots! — a veggie that also caramelizes – plus, the richness and joy of affordable ground beef, this one-pan dish and the sauce are just so welcome, comforting and delicious.
A super easy, simple and fast recipe, Paleo AIP Beef and Carrots has a great Meal Prep option if you like to make most of dinner ahead of time!
This recipe is also Gluten-free, Whole30, Low FODMAP and VAD (low vitamin A option).
Ingredients in Paleo AIP Ground Beef and Carrots
Most of these ingredients you probably already have in your fridge or pantry:
- ground beef
- fresh carrots — Use the color you like best. I used white for mine, as you see in the photos. Use white for VAD.
- coconut aminos
- broth — beef or chicken (See very easy homemade broth recipes here and here.)
- olive oil
- tapioca flour
- apple cider vinegar
- spices and big flavor sources: ginger powder (or use fresh ginger if you love it), optional garlic (depending on one’s diet), coconut sugar and sea salt
Optional garnishes include: greens of green onions and fresh lime wedges.
How to make Ground Beef and Carrots
- In a small bowl, whisk together coconut aminos, broth, coconut sugar, apple cider vinegar and tapioca. Set aside.
- In a large pan, cook ground beef, sea salt, ginger, optional garlic powder and pepper, breaking meat up with a spatula, until most of the pink is gone. If there’s a lot of extra fat in the pan, drain it off. Finish cooking until all the pink is gone. Remove beef to a bowl, and set aside.
- Add olive oil and carrots to same pan. Cook about 10 minutes, until browned in places and beginning to be tender. Reduce heat slightly if softer carrots are desired, to cook them longer without getting too dark.
- Return beef to the pan. Heat all over medium heat. Freshly whisk broth mixture, and add it to the pan. Heat to simmering, stirring, until sauce thickens. Serve!
Optionally, garnish with fresh lime wedges and sliced green onions.
How to Meal Prep Paleo AIP Beef and Carrots
Paleo AIP Ground Beef and Carrots is an easy meal to meal prep:
- Cook up the meat and carrots, and, separately, combine the sauce ingredients (set aside) — all as per the recipe instructions.
- When it’s time for dinner, simply reheat the beef and carrots, give the sauce a good stir, pour it in, bring it to a simmer for 1 to 2 minutes, and serve.
This is a GREAT meal prep dinner recipe!
Paleo AIP Ground Beef and Carrots
Paleo AIP Ground Beef and Carrots is one of my new favorite dinners. With one of the gentlest veggies that's anti-inflammatory and fits most diets, carrots! -- a veggie that also caramelizes - plus, the richness and joy of affordable ground beef, this one-pan dish and the sauce are just so welcome, comforting and delicious. Gluten-free, Whole30. (A super easy, simple and fast recipe, with great Meal Prep option!)Okay to halve this recipe, if it's more than you need.
Servings: 6 servings
Calories: 539kcal
Cost: $14
Equipment
- large pan
- small mixing bowl
Ingredients
- ½ cup coconut aminos
- ⅓ cup beef broth or chicken broth, or water
- 1 Tablespoons coconut sugar omit for Whole30
- 1 Tablespoon + 2 teaspoons tapioca starch
- 2 teaspoons apple cider vinegar
- 2 lbs ground beef
- 2 teaspoons ginger powder or 2 to 4 Tablespoons fresh ginger, minced or grated (if you love fresh ginger)
- 1-½ teaspoons sea salt or Potassium Salt
- 1 teaspoon garlic powder optional, omit for VAD
- optional ¼ teaspoon white or black pepper white preferred (omit for AIP and VAD)
- 2 Tablespoons olive oil or avocado oil
- 3 cups carrots peeled and sliced about 1/3”, use white carrots for VAD/Low vitamin A (about 4 to 5 carrots)
- ¼ cup green onions sliced
- fresh lime wedges for garnish, optional
Instructions
- In small bowl, combine with whisk: coconut aminos, broth, coconut sugar, apple cider vinegar and tapioca. Set aside.
- In large pan over medium heat, cook ground beef, sea salt, ginger and optional garlic powder and pepper, breaking meat up with a spatula, until most of the pink is gone, about 8 minutes. If there’s a lot of extra fat in the pan, drain some off. Finish cooking until all pink is gone, 2 minutes more. Remove beef to a bowl, and set aside.
- Add olive oil and carrots to same pan. Cook about 10 minutes, until browned in places and beginning to be tender. Reduce heat slightly if softer carrots are desired, to cook them longer without getting too dark.If you're doing the Meal Prep (make ahead option), stop at this point. Then resume recipe right before you plan to serve. (Cover and refrigerate the components you've made until you're ready to resume, if it's more than 4 hours.)
- Return beef to pan. Heat all over medium heat. Freshly whisk broth mixture; add it to the pan. Heat to simmering, stirring all the time, until sauce thickens, 2 to 3 minutes.
- Serve. Optional: Garnish with greens of green onions and fresh lime wedges.
Notes
How to store and reheat
Store leftovers in the fridge for up to 4 days. Reheat over low heat, stirring and covering intermittently, until heated through. This recipe is adapted from Unbound Wellness' Ground Beef and Broccoli.Nutrition
Calories: 539kcal | Carbohydrates: 25g | Protein: 28g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 708mg | Potassium: 944mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg
You can Pin this recipe here:
More one pan Paleo AIP recipes
- Teriyaki Chicken Drumsticks
- Maple Rosemary Chicken
- Potsticker Soup
- 5-Ingredient Chicken Stir Fry
- 4-Ingredient Beef Short Ribs
- Coconut Ground Beef Curry
Leave a Reply