Description
Hearty Ground Beef and Potatoes skillet, a comforting meal from my kitchen. Simple ingredients, big flavors, and perfect for any weeknight dinner. Easy to make!
Ingredients
Scale
- Hearty Base:
- 1 lb lean ground beef (80/20 preferred)
- 2 large Russet potatoes (about 1.5 lbs), peeled and cubed into 1/2-inch pieces
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- Flavor Essentials:
- 2 cups beef broth (low sodium)
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for browning beef, if needed)
- Fresh Finishing Touches:
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: 1/2 cup shredded cheddar cheese (for stirring in at the end)
Instructions
- Brown the Beef, My Friend:: Alright, first things first, grab your biggest skillet – cast iron is my favorite for this, it just gets things beautifully browned. Heat a tiny splash of oil over medium-high heat. Toss in your ground beef. Break it up with a spoon, you want those lovely crumbles. Let it sizzle until it’s beautifully browned all over, about 5-7 minutes. Don’t rush this part, it’s where the flavor foundation for our Ground Beef and Potatoes really begins. Drain off any excess fat, because nobody wants a greasy mess, right?
- Aromatics Awaken:: Now, push that browned beef to one side of the skillet. Add your chopped onion and let it soften, stirring occasionally, for about 3-4 minutes. You’ll start to smell that sweet, savory aroma, and honestly, it’s one of my favorite kitchen smells! Then, toss in your minced garlic and let it cook for just about 30 seconds more. Be careful not to burn the garlic – I’ve done that more times than I care to admit, and it just makes everything bitter. Keep it moving!
- Spice It Up:: Sprinkle in your smoked paprika and dried thyme over the beef and onion mixture. Give it a good stir, letting those spices toast for another minute. Oh, the smell that wafts up now! It’s warm, earthy, and just makes you feel like something good is happening. This little step really wakes up the spices and infuses them into the Ground Beef and Potatoes base. Don’t skimp on this part, it’s essential for flavor depth!
- Potatoes Join the Party:: Add your cubed potatoes to the skillet. Give everything a good stir so the potatoes are coated in all those lovely flavors. Pour in your beef broth. Make sure those potatoes are mostly submerged. This is where they’ll get nice and tender. I always forget to salt the water, but here, I make sure to add a good pinch of salt and a generous grind of black pepper now, so the potatoes absorb that seasoning as they cook.
- Simmer and Soften:: Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 15-20 minutes. You’re looking for those potatoes to be fork-tender. Check them occasionally, giving it a stir to make sure nothing is sticking. If it looks a little dry, a splash more broth or water won’t hurt. This is where patience pays off for perfectly cooked Ground Beef and Potatoes.
- A Final Flourish:: Once the potatoes are tender and most of the liquid has been absorbed, give it one last taste test. Adjust salt and pepper as needed – sometimes it needs a little more oomph! If you’re feeling fancy (or just want extra comfort), you can stir in a handful of shredded cheddar at this point and let it melt. Sprinkle with fresh parsley, and there you have it! A hearty, satisfying Ground Beef and Potatoes dish that just feels like a warm hug. My kitchen usually has a few stray potato bits on the counter by now, but who cares?