The big problem is that I can’t eat nightshades and many of the best uses for ground beef demand nightshades – Italian recipes, chili, even the picadillo I wanted to re-create.
The other problem is that in and of itself, ground beef is pretty blah. It pretty much takes on the life of the ingredients you use with it.
I decided to play with some Moroccan spices, added some ingredients for texture and ended up with Moroccan-Spiced Beef with Dried Fruit.
The kids loved it. In fact, you may want to consider doubling the recipe if you have more than four people in your family.
There are loads of ways to serve this. If you eat grains, you can always go with rice. But here are some grain-free ways to serve it:
- wrap-style in lettuce
- in Zenbelly’s amazing plantain tortillas
- on cauliflower tortillas
- over roasted squash like kuri, kabocha or butternut
- over cauliflower “rice”
However you serve it, I hope it becomes a new family fave!
- ½ TBSP coconut oil
- ½ medium yellow or white onion, chopped
- 1 carrot, peeled and chopped
- 1 clove garlic, minced or pressed
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp turmeric
- ½ tsp freshly grated ginger
- ¼ tsp cinnamon
- ½ cup dried apricots, chopped
- ¼ cup dried plums, chopped
- 1 lb. grassfed ground beef
- 1 TBSP fresh parsley, chopped
- In small bowl, combine salt, pepper, turmeric, ginger and cinnamon. Set aside.
- Heat skillet over medium.
- Add coconut oil, let it melt and swirl to coat pan.
- Add ground beef. Brown until fully cooked.
- Remove beef from pan and leave drippings in pan.
- Add onion and carrots to pan.
- Stir to coat in drippings.
- Add spice blend to carrots and onions.
- Stir to coat veggies in spices.
- After 3-5 minutes, add garlic to pan.
- Cook until onions are soft.
- Add apricots and plums to pan.
- Stir to combine and cook 2-3 more minutes.
- Return meat to pan and cook until warm.
- Add parsley. Stir to combine.