Ingredients
Equipment
Method
- Preheat a large skillet with a lid over medium-high heat. Add the ground beef and brown it, breaking it up as it cooks. Drain the excess fat and return the beef to the skillet.
- Add enough broth or water to cover the cooked ground beef (about 2 cups). Add your desired seasonings. Bring the liquid to a boil.
- Place the lid on the skillet and reduce the heat to low. Simmer for 1 hour. Stir and break up the beef finely every 10 minutes, adding more broth/water if needed to keep the beef moist. The beef does not need to be fully submerged after the initial addition of liquid, aim for about halfway submerged.
- During the last 10 minutes of simmering, remove the lid. Continue to simmer until the liquid has concentrated and become slightly saucy. Taste and add more seasonings if necessary.
- Use the prepared ground beef as desired in your favorite recipes.
Notes
This recipe scales well for larger batches. You can use 2-3 lbs of ground beef and cook for the same 1-hour duration. Using fattier ground beef (90/10, 85/15, or 80/20) results in a softer, more finely textured product. If you are sensitive to salt, opt for no-salt-added broth or water, and adjust or omit salt in your seasonings.