Beef and Vegetable Skillet Recipe

Beef and Vegetable Skillet on a plate with a spoon.

5 from 1 vote

Beef and Vegetable Skillet Recipe

This one-pan beef and vegetable skillet is a simple dinner option for any night of the week. Easily add your favorite veggies to please the whole family.

Course Main Course, Side Dish

Cuisine American

Keyword Beef, paleo, recipe, skillet, vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 420kcal

Cost 10

Ingredients

2 lb. beef sirloin cubed
2 to 3 sweet potatoes or white potatoes peeled and chopped
2 cups carrots sliced
1 cup grape tomatoes halved
1 cup baby portobello mushrooms halved or sliced depending on size
1 cup beef stock
2 green onions sliced
2 garlic cloves minced
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Melt some cooking fat in a large skillet over medium-high heat.
Cooking fat
Season the beef with salt and pepper all over. Brown the beef on each side, for about 2 minutes; set aside.
2 lb. beef sirloin, Sea salt and freshly ground black pepper
Add the carrots, garlic, and potatoes to the skillet and cook until soft, 5 to 6 minutes.
2 cups carrots, 2 garlic cloves, 2 to 3 sweet potatoes or white potatoes
Pour in the beef stock, add the mushrooms and steak to the skillet, cover, and simmer for 10 to 12 minutes.
1 cup beef stock, 1 cup baby portobello mushrooms
Add the grape tomatoes, and simmer another 5 minutes uncovered.
1 cup grape tomatoes
Season to taste with salt and pepper; serve with green onions sprinkled on top.
2 green onions, Sea salt and freshly ground black pepper

Nutrition