Hearty Beef and Potato Skillet with Bell Peppers
Hearty Beef and Potato Skillet with Bell Peppers
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 2 bell peppers, large, any color, cored, seeded, and chopped
- 1 1/2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat from the skillet.
⏱️ 8 min
- 2
Add the chopped yellow onion to the skillet with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften and become translucent.
⏱️ 4 min
- 3
Stir in the minced garlic, chopped bell peppers, and diced potatoes. Cook for another 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
⏱️ 5 min
- 4
Add the tomato paste, Worcestershire sauce, dried oregano, paprika, salt, and black pepper to the skillet. Stir well to coat all ingredients evenly.
⏱️ 2 min
- 5
Pour in the beef broth. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 6
Remove the lid and increase the heat to medium-high. Cook for an additional 3 to 5 minutes, stirring occasionally, to allow some of the liquid to reduce and the sauce to thicken slightly. Taste and adjust seasonings if necessary.
⏱️ 5 min
- 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Potato Skillet with Bell Peppers
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 2 bell peppers, large, any color, cored, seeded, and chopped
- 1 1/2 pounds potatoes, Yukon Gold or Russet, peeled and diced into 1/2-inch cubes
- 1 1/2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat from the skillet.
⏱️ 8 min - 2
Add the chopped yellow onion to the skillet with the beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften and become translucent.
⏱️ 4 min - 3
Stir in the minced garlic, chopped bell peppers, and diced potatoes. Cook for another 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
⏱️ 5 min - 4
Add the tomato paste, Worcestershire sauce, dried oregano, paprika, salt, and black pepper to the skillet. Stir well to coat all ingredients evenly.
⏱️ 2 min - 5
Pour in the beef broth. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 6
Remove the lid and increase the heat to medium-high. Cook for an additional 3 to 5 minutes, stirring occasionally, to allow some of the liquid to reduce and the sauce to thicken slightly. Taste and adjust seasonings if necessary.
⏱️ 5 min - 7
Remove the skillet from the heat. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 1 min