One Pan Ground Beef and Potatoes (Print)

Hearty skillet with beef, potatoes, and vegetables cooked together in one pan for an easy, flavorful meal.

# What You Need:

→ Meats

01 - 1 lb ground beef (80-85% lean)

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 medium russet potatoes, peeled and diced (about 1 lb)
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 tbsp olive oil
10 - 1 tsp paprika
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - ½ tsp black pepper
14 - 1 tsp salt (or to taste)

→ Garnish

15 - 2 tbsp chopped fresh parsley (optional)

# How To Make It:

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 to the skillet 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 4-5 minutes, stirring occasionally, to begin softening the vegetables.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well to evenly distribute the spices throughout the meat and vegetables.
05 - Pour in beef broth. Stir, cover, and reduce heat to medium-low. Simmer for 15-20 minutes, stirring occasionally, until potatoes and carrots are tender and broth is mostly absorbed.
06 - Stir in frozen peas. Cook uncovered for 2-3 minutes until peas are heated through and most of the liquid has evaporated. Taste and adjust seasoning if needed.
07 - Remove from heat and sprinkle with fresh parsley before serving. Serve hot as a complete one-pan meal.

# Expert Tips:

01 -
  • Everything happens in one pan so you spend more time eating and less time scrubbing dishes
  • The way the beef broth reduces into the potatoes creates this incredible savory sauce that makes every bite feel special
02 -
  • Cut your potatoes into roughly the same size so they all cook evenly and you do not end up with some chunks still hard while others are falling apart
  • Do not skip the step of covering the pan while simmering because that trapped steam is what actually cooks the potatoes through
03 -
  • Prep all your vegetables before you start cooking because once you begin everything moves pretty fast
  • Let the pan come back up to temperature after each addition so nothing gets soggy

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