Classic Beef Mince Skillet (Print version)
Savory ground beef with vegetables and spices, ready in 30 minutes for a comforting main dish.
# What you'll need:
→ Meats
01 - 1.1 lb ground beef (80–85% lean)
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 red bell pepper, diced
06 - 1 cup frozen peas (150 g)
→ Spices & Seasonings
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 1 tsp paprika
10 - ½ tsp dried oregano
11 - ½ tsp cumin (optional)
→ Sauces & Liquids
12 - 2 tbsp tomato paste
13 - ¾ cup beef or vegetable broth (200 ml)
14 - 2 tbsp olive oil
# How to make it:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Add minced garlic, diced carrot, and red bell pepper. Continue cooking for 3 to 4 minutes, stirring occasionally.
03 - Raise heat to medium-high. Add ground beef, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes until browned and no longer pink.
04 - Incorporate salt, black pepper, paprika, oregano, and optional cumin. Cook for 1 minute to release flavors.
05 - Stir in tomato paste thoroughly, then pour in broth. Bring mixture to a gentle simmer.
06 - Introduce frozen peas, reduce heat to low, and cook uncovered for 8 to 10 minutes, stirring occasionally, until sauce thickens and vegetables are tender.
07 - Taste and adjust seasonings if necessary. Serve warm alongside rice, pasta, or crusty bread.
# Expert suggestions:
01 -
- It comes together in just thirty minutes, making it perfect for nights when you're exhausted but your family is hungry
- The seasoning balance feels instinctive once you've made it once—warm paprika, earthy oregano, and just enough cumin to make people ask what that mysterious flavor is
- Every vegetable softens into the sauce perfectly, so there's no sad raw carrot situation or mushy pepper regret
02 -
- Don't skip browning the beef properly—rushing this step means you'll have gray, steamed meat instead of rich, caramelized flavor that forms the entire soul of this dish
- The peas go in near the end because they cook so quickly; add them too early and they'll turn to mush, adding starch instead of structure
- Taste constantly. Salt doesn't just make things salty—it makes everything taste like itself. The difference between bland and magnificent is often just one more pinch.
03 -
- Use a wooden spoon instead of a spatula for breaking up the beef—wood is gentler on the meat and helps it brown more evenly rather than crumble into dust
- If your beef looks particularly lean, add an extra tablespoon of olive oil before browning it, so you have enough fat to carry the spices and build a proper sauce
- The secret that changes everything: after adding the broth, resist the urge to turn up the heat and rush. Low and slow creates a sauce that tastes like it simmered for hours, not minutes.