Ground Beef and Potatoes Skillet
A quick and hearty one-skillet meal featuring ground beef, tender potatoes, and savory vegetables, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 1 lb ground beef Use an 80/20 blend for flavor.
- 4 medium potatoes, peeled and diced Yukon Gold or red potatoes work best.
- 1 cup beef broth Low-sodium for better salt control.
- 1 cup frozen mixed vegetables Includes peas, carrots, and corn.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 teaspoon paprika Smoked paprika can be used for additional flavor.
- 1 tablespoon Worcestershire sauce Adds umami depth.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large skillet over medium heat, add the olive oil and allow it to heat for a minute.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3–4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking apart as it cooks.
- Stir in the diced potatoes, ensuring they are well mixed with the beef.
- Sprinkle in the salt, black pepper, paprika, and Worcestershire sauce. Mix well to coat.
Cooking
- Add the beef broth to the skillet. Bring it to a gentle simmer, then cover the skillet with a lid.
- Let the mixture cook for 20–25 minutes, stirring occasionally until the potatoes are tender.
- Stir in the frozen mixed vegetables and cook for an additional 5 minutes until heated through.
- Taste the mixture and adjust seasoning if necessary.
- Once everything is cooked through, remove from heat and garnish with fresh parsley before serving.
Notes
Use a heavy-bottomed skillet to prevent sticking. Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.