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High-Protein Christmas Beef Skillet - A Festive, One-Pan Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90–95% lean)
  • 1 tablespoon extra-virgin olive oil (optional, if beef is very lean)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 8 ounces (225 g) cremini or button mushrooms, sliced
  • 1 cup fresh or frozen cranberries
  • 1 (14.5-ounce) can diced tomatoes (no salt added if preferred)
  • 1 (15-ounce) can cannellini beans or great northern beans, drained and rinsed
  • 1/2 cup low-sodium beef broth
  • Zest of 1 orange (plus 1–2 tablespoons juice)
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove or allspice
  • 1–1.5 teaspoons kosher salt, to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups baby spinach or chopped kale
  • Fresh parsley, chopped (for garnish)
  • Optional add-ons: crumbled feta or goat cheese, toasted pecans, cooked quinoa or cauliflower rice for serving

Method
 

  1. Preheat and prep: Place a large skillet over medium-high heat. Dice the onion and bell pepper, slice the mushrooms, and mince the garlic so everything is ready to go.
  2. Brown the beef: Add the beef to the hot skillet. If it’s very lean, add olive oil first. Cook 4–6 minutes, breaking it into crumbles, until browned with just a hint of pink left. Spoon off excess fat if needed.
  3. Build the base: Add onion, bell pepper, and mushrooms. Cook 5–6 minutes, stirring occasionally, until the veggies soften and the mushrooms release their moisture. Stir in the garlic and cook 30 seconds until fragrant.
  4. Season with holiday spices: Sprinkle in rosemary, thyme, cinnamon, clove (or allspice), black pepper, and red pepper flakes if using. Stir for 30 seconds to bloom the spices.
  5. Add festive brightness: Stir in the cranberries, diced tomatoes, and beef broth. Bring to a steady simmer. The cranberries will soften and some will burst, adding tartness.
  6. Fold in protein and fiber: Add the cannellini beans. Simmer 6–8 minutes, stirring a few times, until the sauce thickens slightly and cranberries are tender.
  7. Finish with greens and citrus: Stir in the spinach or kale until just wilted, 1–2 minutes. Add orange zest and 1 tablespoon orange juice. Taste and add up to 1/2–1 teaspoon more juice if you want extra brightness.
  8. Adjust and serve: Season with salt to taste. Remove from heat. Garnish with fresh parsley. Serve as-is, or spoon over quinoa, brown rice, or cauliflower rice. For a creamy finish, top with a little crumbled feta or goat cheese.