Classic Veggie Pan with Ground Beef
A hearty one-pan dish with lean ground beef and plenty of vegetables — fast, filling and easy to prep ahead.
Nutrition per serving
Ingredients
- Ground beef (lean, 95 %, raw weight)180 g
- Carrots (diced)150 g
- Green beans100 g
- Onion (diced)50 g
- Olive oil10 g
- Tomato paste15 g
- Beef stock or water100 ml
- Salt, pepperto taste
How to make it
- Heat the oil and fry the onion with the carrots for 3 minutes.
- Add the ground beef, break it up and brown it hard for 5–7 minutes.
- Stir in the tomato paste.
- Add the stock and beans and season with salt and pepper.
- Simmer for 10 minutes until the vegetables are tender.
Zinc & natural creatine. Red meat is one of the best natural sources of zinc and delivers creatine at the same time — both important for muscle and recovery. Food first, then supplement on purpose. More in the Supplement Compass → Recovery topic
This dish is ideal for prepping ahead. When you cook, simply make one or two portions more — the preparation time stays almost the same, but you get a ready meal for the next day or for the freezer.
My principle: I almost always keep a stock of at least five ready meals in the fridge, tuned to me. When I come home hungry in the evening, I just reheat — instead of caving and grabbing something quick that doesn't fit my goals. How meal prep works →
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