One Pan Ground Beef and Potatoes (Printable)

Comforting skillet with beef, potatoes, and veggies cooked together in one pan.

# What You'll 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 (gluten-free if needed)

→ 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 (or to taste)

→ Garnish

15 - 2 tbsp chopped fresh parsley (optional)

# How To Make:

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 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 begin softening the vegetables.
04 - Sprinkle in paprika, thyme, oregano, black pepper, and salt. Mix well to evenly distribute the spices.
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 Tips:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The potatoes get tender while soaking up all that beefy flavor
  • Its comfort food that somehow feels lighter than you expect
02 -
  • Keep your potato cubes roughly the same size so everything finishes cooking at the same time
  • Do not skip covering the pan or the potatoes will take forever to get tender
  • The liquid should mostly absorb but if it reduces too quickly add a splash more broth
03 -
  • Yukon Gold potatoes work well if you prefer a creamier texture
  • A splash of Worcestershire sauce adds extra umami depth
  • Shredded cheese on top makes it feel like an entirely different meal

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