One Pan Ground Beef Potatoes

The first time I made this skillet dinner was on a Tuesday evening when I'd completely forgotten to plan anything for dinner. My grandmother used to make something similar, though hers always ended up more like a stew. I've since learned that keeping everything in distinct pieces rather than letting it all melt together makes for better texture and happier family members.

Last winter my neighbor came over unexpectedly while this was simmering on the stove. She stayed for dinner and asked for the recipe before she even put her coat back on. Something about that combination of beef, potatoes, and comfort just draws people into your kitchen.

Ingredients

• 1 lb ground beef: I use 80% lean because you need some fat to keep everything flavorful and prevent the potatoes from sticking to the pan
• 3 medium russet potatoes: These hold their shape better during cooking and develop these lovely crispy edges where they touch the skillet
• 1 medium yellow onion: Diced small so it melts into the background and sweetens the whole dish without being overwhelming
• 2 medium carrots: These add natural sweetness and color plus they stay tender but firm through the simmering time
• 1 bell pepper: Any color works but green adds a nice slight bitterness that balances the rich beef
• 2 cloves garlic: Minced fine because nobody wants to bite into a raw chunk of garlic halfway through dinner
• 1 cup frozen peas: Stir these in at the very end so they stay bright green and don't turn into mush
• 1 cup beef broth: This creates just enough liquid to steam the potatoes tender while concentrating into a light sauce
• 2 tbsp olive oil: Necessary for getting good color on the beef and preventing that dreaded stuck-on-food situation
• 1 tsp paprika: Adds that beautiful reddish color and a subtle smoky depth
• 1 tsp dried thyme: Earthy and classic with beef and potatoes
• 1 tsp dried oregano: Brings a slight Mediterranean brightness even in such a hearty dish
• ½ tsp black pepper and 1 tsp salt: Start here then adjust at the end because potatoes can absorb a lot of seasoning
• 2 tbsp fresh parsley: Totally optional but that pop of green on top makes it look like you tried harder than you actually did

Instructions

Brown the beef:

Heat that olive oil in your largest skillet over medium-high heat and add the ground beef. Break it up with your spoon as it cooks, letting it get nicely browned in spots. This should take about 5 minutes and don't forget to drain off some of that excess fat if it looks too heavy.

Build the flavor base:

Toss in your diced onion and let it soften for about 2 minutes until it turns translucent and smells amazing. Add the garlic for just 30 seconds because burnt garlic ruins everything and nobody has time for that kind of tragedy.

Add the vegetables:

Throw in the potatoes, carrots, and bell pepper. Let them sauté for 4 or 5 minutes so they start developing some color and the edges get slightly tender. This step prevents them from turning into mush later.

Season everything:

Sprinkle in the paprika, thyme, oregano, pepper, and salt. Mix it all really well so every single piece gets coated in those spices. The smell at this point will have everyone wandering into the kitchen asking what's for dinner.

Simmer to tenderness:

Pour in the beef broth and give everything a good stir. Cover the pan and turn the heat down to medium-low. Let it simmer for 15 to 20 minutes, stirring occasionally so nothing sticks. You'll know it's done when the potatoes are fork-tender and most of the liquid has been absorbed.

Finish with peas:

Stir in those frozen peas and cook uncovered for just 2 or 3 more minutes. This lets the final bit of liquid evaporate and heats the peas through without turning them sad and gray.

Season and serve:

Taste it and add more salt or pepper if needed. Sprinkle the fresh parsley on top right before serving because that color contrast makes people think you're fancy.

Save to Pinterest

This recipe has become my go-to when friends need a meal delivered. It travels well reheats beautifully and somehow tastes even better the next day when all those flavors have had more time to know each other.

Making It Your Own

I've played around with this recipe enough to know that it's incredibly forgiving. Sometimes I add a splash of Worcestershire sauce right at the end or sprinkle some shredded cheese over individual servings. My brother in law adds hot sauce to his bowl and says it's the only way to eat it.

What to Serve Alongside

A simple green salad with vinaigrette cuts through the richness beautifully. On nights when we're extra hungry I serve it with crusty bread for soaking up any remaining juices in the bowl.

Make Ahead Strategy

You can absolutely dice all the vegetables the night before and keep them in the fridge. The entire cooked dish reheats wonderfully either in the microwave or back in a skillet with a tiny splash of broth to loosen things up.

• Cut the potatoes last or store them submerged in cold water to prevent browning
• Leftovers keep well in the refrigerator for up to four days
• This freezes beautifully for up to three months if you want to double the batch

Save to Pinterest

There's something deeply satisfying about a dinner that comes together this easily but tastes like it simmered all day. Hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I use different potatoes?

Yes, Yukon Gold potatoes work beautifully and create a creamier texture. Red potatoes also hold their shape well during cooking.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth or water.

→ Can I make this ahead?

You can chop all vegetables the day before and store them separately. The dish comes together quickly, so same-day preparation works well.

→ What can I serve with this?

Crusty bread, a green salad, or steamed green beans make excellent sides. The meal is hearty enough to stand alone.

→ Can I use ground turkey instead?

Absolutely. Ground turkey works well—just note that you may want to add a bit more olive oil since turkey is leaner than beef.