Italian Garlic Ground Beef and Cumin Carrots


UPC’s Italian Garlic Ground Beef and Cumin Carrots

I first had Cumin Carrots when I took me Eating Out In DC trip last spring. I still vividly remember the trip, despite that it was 10 months ago. The food there is expensive (who’s surprised? because I’m not), but if you can manage to pay for it, it is truly delicious! One of the restaurants (you’ll see the picture at the bottom of that post) had a 48-hour braised rib which, thankfully, was both grain and soy free. Because it sounded so amazingly delicious that I would have seriously considered punishing my GI regardless of the ingredients… Fortunately it wasn’t an issue, and the braised rib was amazing! It was also served with some cumin braised carrots, which were also slow-cooked, though in a different pot. The flavor of the cumin braised carrots was really exciting! I like cumin anyway, but I hadn’t considered adding it to the carrots before this – and boy did I realize I’d been missing out!

Since that meal, I’ve been occasionally adding cumin in all sorts of strange and interesting places. Of course, I really only share my recipes that come out really excellent here on the blog (and the occasional epic failure), so until I find something that is worthy of my writing time, I’ll continue to mess around with it in interesting and unusual ways. Something will catch, I’m sure. Eventually.

In the mean time, we still have the Cumin Carrots, which are definitely a huge hit!

UPC’s Italian Garlic Ground Beef and Cumin Carrots; How to make them:

Italian Garlic Ground Beef and Cumin Carrots
Slow-cooked Ground Beef is delicious with any number of flavors; but when that flavor is the Cumin Carrots roasting along side the beef, it's just delightful!
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 1 lb Grass-Fed Ground Beef
  • 3 large cloves Garlic, peeled and chopped
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Sea Salt
  • 3 large Carrots, chopped
  • 8 oz Crimini Mushrooms, quartered
  • 2 tablespoons Coconut Oil
  • 2 tablespoon Cumin
  • Favorite Side Greens (I used Avocado and Cucumber)
  1. Put the carrots, mushrooms, and coconut oil in a pan to cook on low heat (about 3 out of 10), covered.
  2. After 2 minutes of cook time, lightly sprinkle 1 tablespoon of the cumin on the carrots and mushrooms and stir, making sure the carrots all have some cumin on them.
  3. After 15 minutes of cook time, push the carrots and mushrooms out around the outside of the pan, add and season the ground beef, and sprinkle the other tablespoon of cumin over the carrots. Try to get most of it on the carrots; though it's OK to get some on the beef too.
  4. Let cook for 15 minutes, stirring the beef every 5 minutes. Try to leave the carrots on the outside and the beef on the inside of the pan. Obviously some mixing will happen, and that's OK.
  5. While the beef and carrots are cooking, prepare your side greens.
  6. After the beef has been cooking for 15 minutes stir again, turn the heat up to medium (or about 5 out of 10), and cook uncovered for another 10 minutes, stirring every 5 minutes.
  7. After 40 minutes of total cook time, Serve and enjoy!
This recipe works well with frozen ground beef too, so there's no need to pre-thaw it. Here is how I modify the recipe to work from frozen:
Start with the beef right at the beginning of the recipe.
Add 1 cup water to the pan and cook on high, covered, for 15 minutes. Add water if necessary so that it doesn't all cook off.
Flip the frozen ground beef every 5 minutes.
After 15 minutes, the beef should be mostly thawed (but not yet completely thawed). If the beef is still pretty solid, continue cooking for another 5 minutes.
Once the beef is mostly thawed, turn the heat down to medium-low (3.5 out of 10) and add the carrots and mushrooms.
Continue following the recipe from step 3.


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