Beef Potatoes One Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb Ground Beef (pick chuck, round, or sirloin cuts)
02 -
1 tbsp Olive Oil or any other oil you prefer
03 -
1½ tsp Salt (try using kosher salt for best flavor)
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¼ tsp Ground Black Pepper
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1 tbsp Tomato Paste
06 -
3-4 Minced Garlic Cloves
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1 Small Diced Onion
08 -
½ tbsp Worcestershire Sauce
09 -
½ cup Beef Stock
10 -
1 lb Russet Potatoes, peeled and diced into ½-inch cubes
11 -
1 tbsp Finely Chopped Parsley for topping (optional)
# Instructions:
01 -
Warm up the oil in a large pan over medium-high heat. Once it’s hot but not smoking, toss in the ground beef with a pinch of salt and pepper. Give it a good mix, spread the meat into a single layer, and don’t touch it for about 3 minutes.
02 -
After 3 minutes, stir things up and keep cooking for another 2 minutes, breaking the meat into smaller bits as it cooks. If there’s too much oil, go ahead and drain it.
03 -
Throw the onion into the pan with the beef. Stir everything together and let it cook, stirring a bit here and there, for about 3 minutes.
04 -
Toss in the garlic and tomato paste. Mix it well so everything’s blended, then let it cook for 1-2 minutes until fragrant.
05 -
Add the potato cubes, beef stock, and Worcestershire sauce into the pan. Stir it all so the liquid covers the beef and potatoes. Once it’s sizzling, cover the pan and lower the heat to medium-low.
06 -
Cook gently for about 20-25 minutes. You’ll know the potatoes are ready when you can easily pierce them with a fork. Give it a stir every so often so the bottom doesn’t stick.
07 -
Taste it and see if you’d like to add more salt—we added another ¼ tsp to ours before serving.
# Notes:
01 -
Stir lightly when the potatoes soften to keep them from falling apart
02 -
For a drier dish, cook uncovered for a few minutes at the end
03 -
Top with fresh cilantro, chives, or green onions instead of parsley
04 -
If you’re out of russet potatoes, red or yellow ones will work too