Italian Garlic Ground Beef and Cumin Carrots
Author: Urban Paleo Chef
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
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!
  • 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.
Recipe by Urban Paleo Chef at