Ground Beef and Carrots (GF, Paleo, Whole30, AIP, Real Food)

paleo aip beef and carrots in serving dish

Ground Beef and Carrots (GF, Paleo, Whole30, AIP, Real Food)

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, Paleo, Whole30, AIP, Real Food. (A super easy, simple and fast recipe, with great Meal Prep option!)

Okay to halve this recipe, if it's more than you need.

Course Main Course, Main Dish

Cuisine American, Chinese

Keyword 1-pan, aip, carrots, gluten-free, ground beef, paleo, whole30

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 539kcal

Author Megan

Cost $14

Equipment

large pan
small mixing bowl

Ingredients

1/2 cup coconut aminos
1/3 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)
1-1/2 teaspoons sea salt or Potassium Salt
1 teaspoon garlic powder optional, omit for VAD
optional 1/4 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)
1/4 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.

Nutrition