Ingredients:

  • 1 lb lean ground beef
  • 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup carrots, sliced into thin rounds
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup Brussels sprouts, halved or shredded
  • 1/2 cup beef broth
  • 1 tbsp soy sauce
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until the meat is mahogany-colored and no longer pink, allowing it to sear for 2-3 minutes without stirring to develop a crust. Drain excess fat if necessary.
  2. Push the beef to the edges of the pan and add the diced onions, carrots, and sweet potatoes to the center. Sauté for 6-8 minutes, stirring occasionally, until the potatoes are golden brown and onions are translucent.
  3. Stir in the minced garlic and Brussels sprouts, cooking for another 3 minutes until the sprouts are vibrant green and slightly charred.
  4. Reduce heat to medium-low. Sprinkle the dried sage, thyme, and smoked paprika over the mixture.
  5. Pour in the beef broth and soy sauce. Stir well, scraping the bottom of the pan to release browned bits. Cover with a lid and simmer for 5-7 minutes, or until sweet potatoes are fork-tender and the liquid has reduced to a glossy glaze.