While the Paleo diet often goes hand in hand with the slow-food movement, sometimes dinner simply needs to be fast and simple, while still packing a nutrient-dense punch. For times like these, we bring you a recipe that has few ingredients and is easy to customize. It even works if you’ve forgotten to thaw the meat ahead of time!
Ground Beef with Spinach, Mushrooms, and Onions
These are all ingredients readily available at farmer’s markets through the fall. We recommend grass-fed beef from a local farm specializing in rotational grazing and sustainable practices. Combine the beef with local, organic vegetables and wild foraged mushrooms for the freshest taste.
We’ve written before about why we recommend grass-fed beef. Ground beef recipes are a great staple in your grass-fed paleo arsenal because the meat is one that can be easier to obtain than other cuts. Local farms typically have plenty of it, the price per pound is reasonable, and many sell it in bulk. If there is no farm near you, then even the major grocery stores are now starting to keep grass-fed ground beef on hand.
Spinach is a nutritional powerhouse, packed with vitamins and fiber. If you’re in the process of transitioning to the Paleo Diet® from a standard diet, you may not be used to eating greens very often. As you become more and more adept to cooking Paleo, you’ll find yourself adding greens like spinach, kale, and chard to many of your meals since it helps to bulk up the meal and provides extra fiber to help with digestion.
If you’ve only ever cooked with grocery store mushrooms, now is a great time to explore all the mushroom world has to offer. Specialized mushroom growers and foragers have become popular at farmers markets and are a great resource for an education on which mushrooms go best with what foods. For this recipe, you can use oyster, shiitake, porcini, or any other firm, meaty mushroom. Not only do mushrooms provide tons of flavor, but they are also packed with antioxidants in addition to being a good source of vitamins, depending on the variety.
You’ll need to have some bone broth on hand for this recipe. If you’re short on bone broth and you happen to have a pressure cooker, you can have fresh bone broth in a little over two hours. Bone broth made in a pressure cooker is highly flavorful, doesn’t have the burned taste that sometimes accompanies cooking broth slowly over the stove, and gels beautifully. If you haven’t yet heard about all the nutritional benefits of bone broth, we invite you to read about it here.
- 3 Tbsps olive oil
- 2 lbs ground beef
- 4 cups bone broth – broth can be made from bones of chicken, beef, pork, or any combination.
- 1 cup chopped spinach
- 1 cup chopped mushrooms
- 1 Tbsp chopped garlic
- 1 small onion, chopped
- 1 Tbsp fresh basil, minced
- Heat olive oil in a large skillet over medium / low heat. Cast iron works great for this.
- Brown ground beef – drain away any excess fat after browning.
- Add onions, and mushrooms – cook until onions are soft and mushrooms are dark in color. Stir frequently.
- Slowly pour in the 4 cups of bone broth.
- Add garlic, spinach, and basil along with basil
- Simmer over low heat and stir occasionally until the spinach is cooked. The meal can be simmered longer for stronger flavor.
For more recipes and a wealth of information about the Paleo Diet, including material from the Founder of the Paleo Diet Movement, Loren Cordain, PhD, please visit The Paleo Diet.