Ground Beef Dinner with Summer Vegetables
User Reviews
5
Ground Beef Dinner with Summer Vegetables
Description
The recipe for Ground Beef Dinner with Summer Vegetables starts by browning lean ground beef with diced onions and fresh garlic, seasoned simply with salt and pepper. Once the beef is cooked and drained, summer vegetables including corn kernels, diced zucchini, and seeded or cherry tomatoes are added alongside fresh or dried basil and thyme. Butter and Worcestershire sauce enrich the mixture, which is then cooked gently until vegetables are tender. The method allows the flavors to meld while maintaining vegetable texture and freshness.
This dish results in a savory and mildly seasoned meal that highlights seasonal produce paired with ground beef. The inclusion of simple herbs and Worcestershire sauce adds subtle complexity without overwhelming the ingredients. Butter adds a smooth mouthfeel and richness. Ground beef remains juicy while vegetables offer slight sweetness and freshness.
Serving this as a main dish provides a balanced meal incorporating protein and vegetables. It can be customized with a variety of herbs or additional spices like cayenne or chili flakes to increase heat, or incorporate other vegetables such as bell peppers. Swapping ground beef for poultry or doubling the recipe for more servings adjusts it for different preferences and occasions.
Ingredients
- 2 teaspoons olive oil
- 1 lb. ground beef I used 93% lean, lean
- ½ cup onion diced
- 2 teaspoons garlic minced, fresh
- 10 ounces corn kernels frozen or 2 cups fresh corn kernels
- 1 zucchini medium (about ½ lb. total), diced
- 1 cup tomato seeded and diced or 1 cup halved cherry tomatoes
- 1 tablespoon basil fresh, chopped or 1 teaspoon dried basil leaves
- 1 ½ teaspoons thyme chopped fresh leaves or ½ teaspoon dried leaves
- 1 tablespoon butter salted
- 2 teaspoons Worcestershire sauce
- salt
- black pepper
- Parmesan Cheese optional garnish, grated cheese
- fresh herbs optional garnish, grated cheese
Instructions
- Heat oil in a large skillet over medium-high heat. Add the beef, onion, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Cook until the beef is no longer pink (breaking up the meat as it cooks), about 5-7 minutes. Drain.
- Reduce heat to low; stir in corn, zucchini, tomato, basil, thyme, butter and Worcestershire sauce. Cover and cook, stirring occasionally, for about 10 more minutes (or until the vegetables are tender). Season with additional salt and pepper, to taste.
Notes
- Adjust spices and herbs according to your taste preferences, adding cayenne or chili flakes for heat if desired.
- Try substituting other fresh vegetables like bell peppers to vary the dish.
- Use soy sauce instead of Worcestershire sauce for a different flavor profile.
- Ground chicken or turkey can replace beef for a lighter option.
- Double ingredient quantities to serve larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2963 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 296.3kcal | 15% |
| Carbohydrates | 26.3g | 9% |
| Protein | 25.8g | 52% |
| Fat | 11.7g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 77.8mg | 26% |
| Sodium | 287.1mg | 12% |
| Potassium | 518mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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