One Pan Ground Beef and Potatoes

Rain was hitting my kitchen window last Tuesday when I realized I hadn't planned anything for dinner. The fridge had ground beef and some potatoes that needed using, so I threw everything into one pan and hoped for the best. My husband walked in midway through, sniffing the air like a cartoon character, and asked what smelled so incredible. That simple skillet dinner has now requested twice already this week.

Last month my sister came over exhausted from work, and I made this for her. She sat at the counter watching me cook, asking questions about when to add what, then literally went back for seconds. Something about the combination of hearty beef and tender potatoes just feels like a hug on a plate.

Ingredients

• 1 lb ground beef: The 80 to 85% lean ratio gives you enough fat for flavor without excessive grease
• 1 medium yellow onion, diced: Creates that aromatic foundation that makes everyone wander into the kitchen
• 3 medium russet potatoes, peeled and diced: Hold their shape beautifully while becoming fork tender
• 2 medium carrots, diced: Add subtle sweetness and color that makes the dish look inviting
• 1 bell pepper, diced: Any color works and brings a fresh crunch against the soft potatoes
• 2 cloves garlic, minced: Add this last so it does not burn and turn bitter
• 1 cup frozen peas: Stir these in at the very end so they stay bright and sweet
• 1 cup beef broth: Creates the simmering liquid that steams the vegetables to perfection
• 2 tbsp olive oil: Helps prevent sticking and adds a fruity base note
• 1 tsp paprika: Brings a subtle smokiness and gorgeous color
• 1 tsp dried thyme: Earthy and pairs perfectly with beef
• 1 tsp dried oregano: Adds that classic herb blend everyone recognizes
• ½ tsp black pepper: Freshly cracked makes a noticeable difference
• 1 tsp salt: Start here and adjust at the end
• 2 tbsp chopped fresh parsley: Makes it look like you put in way more effort than you actually did

Instructions

Brown the beef:

Heat olive oil in a large skillet over medium high heat then add ground beef and break it up with a spoon. Cook about 5 minutes until browned and mostly cooked through then drain excess fat if there is a lot pooling.

Soften the aromatics:

Add diced onion and cook for 2 minutes until translucent then stir in garlic and cook for just 30 seconds until fragrant.

Add the vegetables:

Toss in potatoes carrots and bell pepper then sauté for 4 to 5 minutes stirring occasionally to coat everything in the beef drippings.

Season the skillet:

Sprinkle in paprika thyme oregano black pepper and salt then mix well so the spices coat every surface.

Simmer everything together:

Pour in beef broth stir cover and reduce heat to medium low. Let it simmer for 15 to 20 minutes stirring occasionally until potatoes and carrots are tender and most of the liquid has been absorbed.

Finish with peas:

Stir in frozen peas and cook uncovered for 2 to 3 minutes until heated through and most remaining liquid has evaporated. Taste and add more salt if needed then sprinkle with fresh parsley before serving.

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This recipe has become my go to when friends need a meal drop off because it travels well and reheats beautifully. Something about a one pan meal just feels more thoughtful than a casserole from a dish.

Making It Your Own

I have found that swapping in Yukon Gold potatoes gives you a creamier texture that almost melts in your mouth. Sometimes I add a dash of Worcestershire sauce during the simmering phase for extra depth or sprinkle shredded cheese on top right before serving.

Side Dish Ideas

Crusty bread is perfect for soaking up any remaining juices though a crisp green salad cuts through the richness nicely. My kids love when I serve this with buttered corn on the side for the ultimate comfort meal.

Meal Prep Success

This recipe actually tastes better the next day as the flavors continue to meld together in the refrigerator. I always make a double batch on Sundays because it saves me from the weeknight dinner panic.

• Store in airtight containers for up to 4 days
• Reheat with a splash of broth if it seems dry
• Freeze portions for up to 3 months if you want to stock your freezer

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Hope this becomes one of those recipes you turn to without even thinking about it.

Recipe FAQs

→ Can I use different potatoes?

Yes, Russet potatoes work well, but Yukon Gold or red potatoes create a creamier texture. Just keep the dice size consistent so everything cooks evenly.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water if needed.

→ Can I make this ahead?

You can chop all vegetables in advance and store them separately. The dish comes together quickly, so prep ahead makes it even faster to cook on busy nights.

→ What other proteins work?

Ground turkey, chicken, or plant-based crumbles are excellent substitutes. Adjust cooking time slightly as leaner meats may cook faster than beef.

→ Do I need to cover the skillet?

Covering helps the potatoes and carrots steam and become tender. If you prefer a crispier texture, you can leave it uncovered, though it may take longer to cook through.