Hearty Beef and Potato Skillet
Hearty Beef and Potato Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper, any color, chopped
- 2 garlic, cloves, minced
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 cups beef broth
- 14.5 ounces diced tomatoes, can, undrained
- 2 tablespoons tomato paste
For Seasoning and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min
- 2
Add the olive oil to the same skillet over medium heat. Add the chopped yellow onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 4
Return the cooked ground beef to the skillet. Add the diced potatoes, beef broth, undrained diced tomatoes, tomato paste, dried thyme, paprika, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 3 min
- 5
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 min
- 6
Remove the lid and continue to simmer for another 5-10 minutes, or until the sauce has thickened to your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 10 min
- 7
Ladle the hearty beef and potato skillet into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Potato Skillet
Ingredients
For the Skillet
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 bell pepper, any color, chopped
- 2 garlic, cloves, minced
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
- 1 1/2 cups beef broth
- 14.5 ounces diced tomatoes, can, undrained
- 2 tablespoons tomato paste
For Seasoning and Garnish
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min - 2
Add the olive oil to the same skillet over medium heat. Add the chopped yellow onion and bell pepper. Sauté for 5-7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
⏱️ 1 min - 4
Return the cooked ground beef to the skillet. Add the diced potatoes, beef broth, undrained diced tomatoes, tomato paste, dried thyme, paprika, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 3 min - 5
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
⏱️ 20 min - 6
Remove the lid and continue to simmer for another 5-10 minutes, or until the sauce has thickened to your desired consistency. Taste and adjust seasonings if necessary.
⏱️ 10 min - 7
Ladle the hearty beef and potato skillet into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min