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Browned ground beef with onion and garlic for Full GAPS in a cream bowl

How to Cook Ground Beef for Full GAPS

Brown ground beef with onion and garlic in a wide skillet for a flexible Full GAPS meal base with crisp edges, tender crumbles, and no added oil.
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Prep Time 5 minutes
Cook Time 10 minutes
Take Off The Chill 15 minutes
Total Time 30 minutes
Servings: 1 batch
Course: Dinner
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 to 1 1/2 pounds plain ground beef 85/15 or 80/20, preferably pastured or grass-finished
  • 1/2 yellow onion diced small
  • 2 cloves garlic minced
  • natural sea salt to taste after cooking

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet or another wide cast-iron or stainless skillet
  • Wooden spoon or enamel-safe sturdy spatula
  • Cutting board and chef knife
  • Instant-read thermometer

Method
 

  1. Set the ground beef out for at least 15 minutes to take off the refrigerator chill. Dice the onion and mince the garlic. Heat a wide skillet over medium-high until a small edge of beef sizzles on contact.
  2. Add the ground beef and immediately break the block into several large chunks with a wooden spoon or sturdy enamel-safe spatula. Let the lower surfaces begin releasing fat.
  3. Add the diced onion and minced garlic around and between the beef. Break the meat into pea-size and slightly larger crumbles, then spread it into one broad layer.
    Raw ground beef chunks with diced onion and minced garlic beginning to cook in an Artichaut skillet
  4. Leave the crumbles undisturbed for 1 to 2 minutes at a time so they brown, then turn and redistribute them. If browned bits stick before enough fat renders, add a small splash of filtered water and let it evaporate completely.
  5. Cook until no pink remains, the onion is translucent with a few golden edges, and the thickest cluster reaches 165°F. Lower the heat if the beef begins to blacken.
    Fully browned ground beef with translucent onion and garlic in an Artichaut skillet for Full GAPS
  6. Season the cooked beef with natural sea salt to taste. Serve immediately or cool promptly for another measured recipe.

Notes

GAPS placement: Full GAPS after beef, onion, garlic, and natural sea salt are introduced and tolerated.
Beef: Use plain ground beef without injected solution or seasoning.
Browning: Do not crowd the skillet; cook in batches when doubling.
Frozen beef: The frozen route is a separate recipe because it starts in a cold pan with water.

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