How to Brown Ground Beef
A quick guide on how to brown ground beef on the stove, including tips for getting great browning, avoiding excess moisture, and draining fat safely.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a medium size pan over medium heat.
- Add the beef and allow it to cook undisturbed until it starts to brown at the bottom, about 5 minutes.
- Use a spatula or wooden spoon to break up the beef while stirring occasionally, being careful not to overmix the beef. Continue cooking until the beef has no more pink color and is browned all over, about 5 more minutes.
- Use a strainer to pour off any excess grease or fat from the beef that you don’t want into a heat-proof container. You can also use a paper towel to remove the excess fat.
- Season with salt and pepper and use as desired in a recipe.
Video
Notes
My Top Tip: Don't stir your meat too often. After adding your ground beef to the pan, let it cook undisturbed so the bottom can brown properly. Break up the meat and stir as needed but keep it to a minimum to ensure even browning.
Storage: Store your browned ground beef in an airtight container in the refrigerator for up to 4 days. To reheat, add your ground beef to a small pan over medium heat with a splash of water or broth and heat until warmed through, stirring occasionally.
Freezing: Once cooled, transfer your hamburger meat into freezer-safe, airtight containers or freezer bags (removing excess air to prevent freezer burn) for up to 3 months. When you're ready to eat, thaw your meat in the refrigerator and overnight before reheating on the stove.
Nutrition
Calories: 231kcal | Carbohydrates: 0.2g | Protein: 23g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 656mg | Potassium: 367mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 1IU | Calcium: 15mg | Iron: 3mg
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