One Pan Ground Beef and Potatoes (Print)
Hearty skillet with beef, potatoes, and veggies. Ready in 45 minutes.
# What You’ll Need:
→ Meats
01 - 1 pound ground beef, 80–85% lean
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium russet potatoes, peeled and diced (about 1 pound)
04 - 2 medium carrots, diced
05 - 1 bell pepper, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 1 cup beef broth (gluten-free if needed)
→ Pantry & Spices
09 - 2 tablespoons olive oil
10 - 1 teaspoon paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - ½ teaspoon black pepper
14 - 1 teaspoon salt, or to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and cook for 2 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
03 - Add potatoes, carrots, and bell pepper to the skillet. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well to evenly distribute the spices throughout the vegetables and beef.
05 - Pour in beef broth. Stir, cover, and reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until potatoes and carrots are tender and broth is mostly absorbed.
06 - Stir in frozen peas. Cook uncovered for 2 to 3 minutes until peas are heated through and most of the liquid has evaporated.
07 - Taste and adjust seasoning if needed. Remove from heat and sprinkle with fresh parsley before serving.
# Expert Tips:
01 -
- Everything happens in one skillet which means exactly one pan to wash instead of your entire kitchen sink being buried
- The potatoes absorb all those beefy spices while simmering so every bite tastes like it cooked for hours instead of 45 minutes
02 -
- Cutting your potatoes into inconsistent sizes means some will be mushy while others are still raw inside
- Don't rush the simmering step—the potatoes need that time to absorb the beef broth and get tender all the way through
03 -
- Pre-cut all your vegetables before you start cooking because once the beef hits the pan everything moves fast
- Use a skillet with a tight-fitting lid—the steam trapped inside is what cooks the potatoes evenly