One Pan Ground Beef and Potatoes (Printable)

Hearty skillet meal with ground beef, tender potatoes, and vegetables—all cooked together for an easy dinner with minimal cleanup.

# 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

→ 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

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How-To:

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 lightly cook the vegetables.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well to distribute the 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 Advice:

01 -
  • Its the kind of meal that makes your whole kitchen smell incredible while barely requiring any effort from you
  • Everything cooks together in one pan so you spend more time eating and less time washing dishes
  • The potatoes become tender while soaking up all those savory beef juices and seasonings
02 -
  • Cut your potatoes into even sized pieces so they all finish cooking at the same time
  • Keep the heat at medium-low once you add the broth or the bottom might burn before the potatoes cook through
  • The liquid should almost completely disappear leaving behind perfectly tender vegetables in their own juices
03 -
  • Prep all your vegetables before you start cooking because once the beef hits the pan everything moves quickly
  • If your skillet doesnt have a tight-fitting lid use a baking sheet to trap the steam

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