Ingredients:

  • 1 lb ground beef
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 medium zucchini, diced
  • 4 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/2 cup beef broth
  • 1 tsp dried thyme
  • fresh parsley for garnish

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat until a drop of water sizzles instantly.
  2. Add the ground beef in one flat layer and season immediately with salt and pepper.
  3. Leave the beef untouched for 3-4 minutes to form a deep brown crust.
  4. Flip the beef in large chunks and cook for another 3 minutes until browned. Remove beef from the pan and set aside on a plate, leaving the rendered fat in the skillet.
  5. Reduce heat to medium. Add butter to the beef drippings.
  6. Add diced onions and carrots; sauté for 5-7 minutes until onions are translucent and carrots have softened.
  7. Add diced zucchini and sauté until tender-crisp.
  8. Stir in minced garlic and cook for 1 minute until fragrant.
  9. Deglaze the pan by pouring in beef broth, Worcestershire sauce, and soy sauce, scraping the brown bits (fond) from the bottom of the pan.
  10. Stir in dried thyme and return the seared beef to the skillet.
  11. Simmer for 2-3 minutes until the sauce reduces into a savory glaze that coats the beef and vegetables.
  12. Garnish with fresh parsley and serve.