Savory Ground Beef and Potatoes

This rustic ground beef and potatoes skillet has been my weeknight dinner salvation more times than I can count. The combination of savory beef with tender potatoes creates comfort food magic in under 30 minutes.

I first created this dish when I needed to stretch our grocery budget during a particularly tight month. It quickly became my husband's most requested dinner, and now our children ask for it at least once a week. The simplicity and flavor of this humble dish never disappoints.

Ingredients

• Lean ground beef: Provides the protein foundation without excessive fat. Look for 90/10 lean to fat ratio for best results.
• Yukon gold potatoes: Hold their shape beautifully when cooked and have a naturally buttery flavor. Choose firm potatoes without green spots or sprouts.
• Yellow onion: Adds essential aromatic flavor that builds the savory base. Select one that feels heavy for its size with dry, papery skin.
• Red bell pepper: Provides sweet contrast and bright color. Look for peppers with tight, glossy skin and no soft spots.
• Beef stock: Creates steam to cook the potatoes and infuses them with flavor. Use low sodium if possible.
• Worcestershire sauce: Brings remarkable depth and umami. The fermented anchovy base enhances the beef flavor dramatically.
• Dijon mustard: Adds subtle tanginess that balances the richness. The smooth variety works best here.
• Cumin: Lends earthy warmth that complements beef perfectly. Freshly ground provides the most vibrant flavor.
• Paprika: Brings subtle sweetness and beautiful color. Hungarian or Spanish varieties offer the best flavor.
• Dried thyme: Contributes herbal notes that pair wonderfully with potatoes. Crush between your fingers before adding to release oils.
• Green onions: Offer a fresh finish and pleasant bite. Look for firm stalks with vibrant color.

Step-by-Step Instructions

Brown the Beef:

Heat olive oil until it shimmers in a large cast iron or heavy bottomed skillet over medium heat. Add ground beef, breaking it into small chunks with a wooden spoon. Sprinkle with half the spice mixture and cook until no pink remains, about 5 minutes. The beef should develop some browned bits for maximum flavor. Transfer to a plate lined with paper towels to absorb excess grease.

Prepare the Potatoes:

Add the cubed potatoes directly to the same skillet, taking advantage of the flavorful beef drippings. Season with remaining spices, stirring to coat evenly. Pour in the beef stock, which will sizzle dramatically. Cover immediately with a tight fitting lid to create steam. Cook for 8 to 10 minutes, stirring occasionally to prevent sticking. The potatoes should be fork tender but still hold their shape. Most liquid should be absorbed or evaporated.

Cook the Vegetables:

Add diced onion and red bell pepper directly to the skillet with the potatoes. The residual heat and moisture will help soften them quickly. Sauté for about 3 minutes until the onion becomes translucent and the pepper slightly softened. They should maintain some texture for a pleasant contrast to the soft potatoes.

Combine and Season:

Return the cooked beef to the skillet, distributing it evenly throughout the potato mixture. Add Worcestershire sauce and Dijon mustard, stirring gently to incorporate all flavors while being careful not to mash the potatoes. Let everything simmer together for 2 minutes to marry the flavors. Taste and adjust seasoning if needed.

Garnish and Serve:

Remove skillet from heat and let rest for 1 minute. Sprinkle generously with freshly chopped green onions, focusing on the green parts for color contrast and fresh flavor. Serve immediately in warmed bowls for maximum comfort factor.

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Worcestershire sauce is my secret weapon in this recipe. I discovered its transformative powers when I accidentally doubled the amount one hectic evening. What could have been a disaster turned into a delicious discovery. The slight tanginess and depth it brings to the beef and potatoes creates an almost stew like richness without requiring hours of cooking.

Storage and Meal Prep

This dish stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually improve overnight as the ingredients have time to meld. When reheating, add a splash of beef broth or water to maintain moisture, and stir gently to avoid breaking up the potatoes too much. For busy weeks, you can prep all the ingredients ahead of time by chopping vegetables and measuring spices into containers, making dinner assembly lightning fast.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Sweet potatoes can replace Yukon golds for a nutritional boost and subtle sweetness. Ground turkey works wonderfully as a leaner alternative to beef, though you might want to add an extra tablespoon of Worcestershire sauce to enhance the flavor. For a vegetarian version, substitute a 15oz can of drained black beans and use vegetable stock instead of beef. If you're out of bell peppers, carrots or zucchini make excellent alternatives that complement the existing flavors.

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Serving Suggestions

While perfect on its own as a complete meal, this skillet pairs beautifully with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the hearty main dish. For extra hungry eaters, warm crusty bread is perfect for sopping up the flavorful juices. We often enjoy this with a dollop of sour cream on top, which melts slightly into the hot mixture creating a creamy element. For special occasions, consider topping individual servings with a fried egg for an indulgent brunch style presentation.

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, you can substitute Yukon gold potatoes with red potatoes or russet potatoes, but the cooking time may vary slightly.

→ What can I use instead of Worcestershire sauce?

You can replace Worcestershire sauce with soy sauce or a splash of balsamic vinegar for a similar tangy flavor.

→ Can I prepare this dish ahead of time?

Yes, this dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

→ Is this recipe freezer-friendly?

While the ground beef freezes well, the potatoes may change texture after freezing. It's best enjoyed fresh or stored in the fridge.

→ Can I add extra vegetables to this dish?

Absolutely! You can add vegetables like carrots, zucchini, or peas for more color and nutrition.