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Ground Beef with Potatoes

Howdy friends! I’ve got a real treat for you today – a heartwarming recipe for Ground Beef with Potatoes that’ll become your new fave. This simple yet scrumptious meal is sure to delight your tastebuds.
The best bit? You likely have all the ingredients on hand already – ground beef, taters, onions, and some basic herbs and spices. In less than an hour, you can rustle up a mouthwatering feast. Imagine fork-tender beef and potato cubes bathed in a rich tomato-y sauce infused with herbs. Mmm, I can practically smell it cooking already!
This recipe is my tried-and-true for hectic weeknights. But it’s also just perfect for weekend lunches or dinner parties. And since leftovers keep well, you’ve got built-in lunches ready to go. Tempted yet? Read on for my step-by-step method to recreate this sensational skillet supper. I’ll also share my top tips for maximizing flavors.
So grab yourself a spoon and let’s get cookin’, pals! This is one recipe you won’t want to skip.

Let’s start with the FAQs:

What type of ground beef works best in this recipe?
The best ground beef to use is 80/20 lean to fat ratio. The higher fat content keeps the meat moist and adds lots of flavor. You can use leaner beef but it may turn out a bit dry. Ground chuck or ground sirloin are great options.

Can I prep the potatoes and beef ahead of time?
Yes! You can peel, chop, and parboil the potatoes up to 2 days in advance. Store them in the fridge until ready to use. You can also brown the ground beef ahead of time and refrigerate. When ready to make the full dish, just add the cooked potatoes and beef to the skillet when indicated.

How do I know when the potatoes are done?
After parboiling the potatoes for 10 minutes, poke them with a fork to test doneness. They should be fork-tender but not falling apart. The potatoes will cook further in the skillet so you don’t want them to be overdone.

Can I substitute potatoes with another vegetable?
Absolutely! This recipe works great with other root veggies like sweet potatoes, carrots or parsnips. You can also use cauliflower florets. Just adjust the cook time as needed for the veggie you choose.

What sides go well with this ground beef skillet meal?
Some delicious sides are steamed broccoli, a green salad, crusty bread, rice or pasta. You can also top the dish with extras like shredded cheese, sour cream or chopped parsley for added flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

  • 1 lb ground beef (or ground turkey for a leaner option)
  • 3 medium russet potatoes, peeled and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 1 14.5 oz can diced tomatoes, drained
  • 1 cup low-sodium beef broth
  • 2 Tbsp olive oil
  • Fresh parsley, chopped, for garnish

Instructions:

  1. First up, grab 3 medium russet potatoes and peel off their skins. Chop the naked spuds into 1-inch cubes. Add the cubes to a large pot and cover them with salted water. Crank up the heat to high and bring the pot to a boil. Then turn down the temperature to medium and let the potatoes simmer for about 10 minutes until they are fork-tender. Drain the taters and set them aside for now.
  2. Next, grab a large skillet and heat 2 Tbsp of olive oil over medium-high heat. Throw in 1 diced medium onion and sauté for 3-4 minutes until the onion pieces become translucent. Add 2 minced garlic cloves and let them cook for 1 more minute until super fragrant.
  3. Now it’s time for the main event – the ground beef! Add 1 pound of ground beef to the skillet. Break up the meat into crumbles using a wooden spoon and cook for 5-7 minutes until the beef is nicely browned. If there’s too much grease, drain off the excess fat.
  4. Then comes the seasoning! Sprinkle in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Give it a stir to evenly distribute the spices. Next, pour in a 14.5 oz can of diced tomatoes (drained) along with 1 cup of low sodium beef broth. Let the liquid come to a gentle simmer.
  5. Finally, add the parboiled potato cubes to the skillet and gently fold them into the simmering sauce so they’re fully coated. Let this bubble away for 10-15 minutes, until the sauce has thickened up nicely and the potatoes are fork tender.
  6. Give the skillet supper a taste and adjust any seasonings to your liking. When ready to serve, garnish it with some freshly chopped parsley for a pop of color and freshness.
  7. Now grab your favorite spoon and dig into this hearty, comforting meal! Let me know if you give this recipe a try.

Cooking Tips:

  • For more texture, leave potato skins on. Just give them a good scrub first.
  • For extra flavor, use bone broth instead of beef broth.
  • Try switching up the herbs like thyme, rosemary, or Italian seasoning blend.
  • Sauté some spinach at the end for added veggies.
  • Top with shredded cheese, sour cream, or green onion.
  • Leftovers can be stored in the fridge up to 4 days.

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