One Pan Ground Beef and Potatoes (Printer-friendly)

Comforting skillet with ground beef, tender potatoes, and vegetables cooked together for an easy dinner.

# 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.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well to distribute spices evenly.
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.

# Expert Tips:

01 -
  • The cleanup is practically nonexistent since everything cooks in one pan, which means more time for actually eating and less time standing at the sink
  • Its the kind of meal that tastes like it simmered all day but actually comes together in under an hour
  • The potatoes become incredibly tender while absorbing all those savory beef flavors and aromatic herbs
  • You can easily double it and have leftovers that somehow taste even better the next day
02 -
  • Cut your potatoes into uniform pieces, about ½ inch to ¾ inch cubes, so they all cook at the same rate
  • Do not skip the step of draining excess fat after browning the beef or the final dish will feel heavy and greasy
  • The skillet should be large enough that everything fits in a relatively even layer, or the potatoes will take forever to cook through
  • If the liquid evaporates before the potatoes are tender, add another splash of broth and keep the lid on
03 -
  • Use a skillet with a tight-fitting lid to ensure the potatoes steam properly and cook evenly
  • Season generously at each step rather than just at the end for layers of flavor throughout
  • If the potatoes are not quite done when the liquid has evaporated, add more broth and continue cooking

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