Savory Ground Beef and Onion Skillet
Savory Ground Beef and Onion Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, large, thinly sliced
- 3 garlic, cloves, minced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 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 the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the skillet. Add the sliced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 4
Add the diced potatoes, undrained canned diced tomatoes, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 6
Uncover the skillet, increase the heat to medium-low, and continue to cook for another 5-10 minutes, stirring occasionally, until some of the liquid has reduced and the sauce has thickened slightly.
⏱️ 10 min
- 7
Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Ground Beef and Onion Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, large, thinly sliced
- 3 garlic, cloves, minced
- 2 potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 canned diced tomatoes, 14.5 ounce can, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 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 the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the skillet. Add the sliced yellow onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 4
Add the diced potatoes, undrained canned diced tomatoes, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 6
Uncover the skillet, increase the heat to medium-low, and continue to cook for another 5-10 minutes, stirring occasionally, until some of the liquid has reduced and the sauce has thickened slightly.
⏱️ 10 min - 7
Taste and adjust seasonings if necessary. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min