Description
A hearty and flavorful Beef and Potatoes Skillet recipe featuring lean ground beef, tender potatoes, and a medley of aromatic vegetables and spices, all cooked in one pan for a satisfying and comforting meal topped with melted cheddar cheese.
Ingredients
Units
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
Potatoes and Seasonings
- 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/2 cup beef broth
Topping
- 1 cup shredded cheddar cheese
Instructions
- Cook the ground beef: In a large skillet over medium-high heat, add the lean ground beef and cook, stirring and crumbling it, until it is browned all the way through and no longer pink.
- Sauté vegetables: Add the finely diced onion, green bell pepper, and minced garlic to the skillet with the beef. Continue cooking while stirring occasionally for about 5 minutes, until the vegetables soften. Drain any excess grease from the skillet.
- Add potatoes and seasonings: Stir in the diced potatoes, Worcestershire sauce, kosher salt, black pepper, smoked paprika, and dried thyme. Mix everything well to combine the flavors.
- Simmer with broth: Pour in the beef broth and cover the skillet with a lid. Reduce the heat to medium-low and let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork tender and cooked through.
- Melt the cheese: Remove the lid and evenly sprinkle the shredded cheddar cheese over the top of the beef and potato mixture. Cover again and allow it to sit for about 2 minutes so the cheese melts perfectly.
- Rest and serve: Take the skillet off the heat and let the dish cool slightly for a few minutes. Serve warm and enjoy this savory and cheesy beef and potatoes skillet meal.
Notes
- Potato options: You can substitute russet potatoes with red potatoes or Yukon gold potatoes. Cut potatoes into small cubes for quicker, even cooking.
- If potatoes aren’t tender after cooking, add a splash of water or beef broth, cover and simmer longer. Remove the lid afterwards to evaporate excess liquid.
- Use 93/7 lean ground beef for best flavor and reduced fat.
- Garlic can be fresh minced, pressed, garlic paste, or jarred chopped garlic based on your preference.
