One Pan Ground Beef and Potatoes (Printable)

Hearty ground beef and tender potatoes simmered with vegetables in a savory skillet for an easy one-pan meal.

# What You'll 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)

# Directions:

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 and cook for 2 minutes until translucent. Stir in garlic and cook for 30 seconds.
03 - Add potatoes, carrots, and bell pepper to the skillet. Sauté for 4–5 minutes, stirring occasionally.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well.
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.
07 - Taste and adjust seasoning if needed. Remove from heat and sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet so you spend less time cleaning and more time actually eating dinner
  • The potatoes absorb all those savory beef juices and spices while they simmer together
  • It tastes like something that simmered all day but comes together in under an hour
02 -
  • Cut your potatoes into even 1 inch cubes so they all finish cooking at the same time
  • Keep the heat at medium-low once you add the broth or the bottom will scorch before the potatoes cook through
  • The finished dish should have minimal liquid left but should not be dry
03 -
  • Pre-cut all your vegetables before you start cooking since everything happens quickly once the beef hits the pan
  • Use a skillet with a tight-fitting lid to ensure the potatoes steam evenly

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