I participated in an Influencer Program on behalf of Mom Central for Beef Checkoff.  I received a promotional item to facilitate my review.

It seems like every time we turn around, we’re hearing new – and conflicting – information about what is or isn’t healthy.  Some would have us believe that red meat is to be avoided, but beef is actually quite healthful!  Of course most people are aware that it’s a good protein source, but you may or may not be aware of some of its other nutritional benefits.

It’s high in iron.  What’s more, the iron in beef is a variety that’s much better assimilated by the body than the iron found in plant foods.  According to Beef Checkoff (you know, the “Beef. It’s what’s for dinner” people), it’s also a good source of eight other nutrients (in particular) : choline, selenium, zinc, and phosphorus (minerals), and four B vitamins – B6, B12, niacin, and riboflavin.

Many cuts are as lean as poultry, but even when they’re not, that’s okay!  Fat is an essential nutrient, too. 🙂  (And all that stuff about saturated fat causing heart disease?  It never had any basis in science in the first place.)

Which is all to say that we love beef at our house and eat it regularly as part of our health-conscious lifestyle.  Now, I like a good steak as well as the next person (although I can’t cook a decent steak to save my life, so someone else has to make it for me; maybe with the grill tips below I can figure it out!).  And we like roasts, and stews, and all that good stuff.  But in practical terms, sometimes I just need something that can be thrown together quickly from something I already had stored in the freezer, and without thawing it for two days first.  When that happens, one great option is this Beef & Carrots recipe my husband came up with.

It’s gluten-free (necessary for me!) and uses frozen hamburger patties, so it’s quick to make.  We’re usually making just one serving (so I can eat, while everyone else is having something gluten-filled), but you could definitely do it for a whole family; you just might need an extra-large skillet, or to cook the beef in batches.

(I’m new to video, so please pardon my unimpressive video.  And the fact that it didn’t occur to me to turn hubby’s phone sideways before I shot it.)

Easy Beef & Carrots

Rachel Ramey

Print Recipe Pin Recipe

Course Dinner

Cuisine Gluten-Free

Ingredients

  

• For 1 serving
• 1 frozen all-beef hamburger patty
• 2 medium or 1 very large carrot
• 1 clove garlic
• 2-3 Tbsp. butter
• salt & pepper

Instructions

 

• Peel and mince the garlic.
• Wash, peel, and slice the carrot(s).
• Melt the butter in a skillet over low to medium-low heat.
• Add the remaining ingredients. (You'll want to ensure that your beef patty is not sitting up on top of garlic or carrots. It should be flat in the pan.)
• Cover and cook until beef patty registers 160 degrees on an instant-read thermometer, stirring the veggies occasionally and flipping the beef once.
• To serve, cut up the burger and spoon it - along with the veggies - onto a plate. If desired, pour some of the garlicky butter from the pan over top. (You should. It's delicious that way!)
• Season to taste with salt and pepper.

Notes

If you're multiplying this for a family, you'll want to multiply the beef and carrots by the number of people you're serving. The butter should not need to be increased proportionately. The garlic is up to you. If you like it garlicky, multiply it proportionately. If you like it a little less garlicky, use 1/2 - 3/4 clove per person or whatever you prefer.

Your Turn

Beef Checkoff offers some other recipes on their site, making it a great resource for those days you’re coming up blank at 5 p.m. – or first thing; they have some interesting breakfast recipes, too!  But I’d like to know if you have an easy weeknight beef recipe!  Feel free to leave your link (or recipe, if you don’t have a blog) in the comments!

This post is being shared at Gluten-Free Fridays, Fat Tuesday, Real Food Wednesday, Waste Not Want Not Wednesday, Gluten-Free Wednesday, The Yuck Stops Here.