Go Back
image of fresh ground beef russet potatoes yukon gold potatoes onion garlic bell peppers cheddar cheese green onions parsley arranged on white marble counter with clear glass bowls and rustic brown wooden sets under soft daylight
adam saha

Hearty Ground Beef and Potatoes

This budget-friendly, soul-satisfying dish combines rich ground beef and earthy potatoes for a comforting weeknight meal that's nourishing and easy to prepare, perfect for busy families seeking maximum flavor with minimal fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1.5 lbs Ground Beef 80/20 blend preferred
  • 4-5 medium Potatoes russet or yukon gold, peeled and diced into 1/2-inch cubes
  • 1 large Yellow Onion finely diced
  • 4 cloves Garlic minced
  • 1.5 cups Beef Broth low sodium
  • 1 tbsp All-Purpose Flour or cornstarch slurry
  • 2 tbsp Olive Oil or butter
  • 1 tsp Paprika smoked or sweet
  • 1 tsp Dried Thyme
  • 1 tsp Italian Seasoning
  • to taste Salt
  • to taste Black Pepper
Optional Finishes
  • 1 cup Shredded Cheddar Cheese for cheesy version
  • for garnish Fresh Parsley or green onions

Equipment

  • Large skillet or cast iron pan

Method
 

Prep
  1. Peel and dice the potatoes into small, even 1/2-inch cubes for uniform cooking.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a spoon, cooking until browned and any liquid has evaporated. Drain excess grease, leaving about 1 tablespoon.
  3. Push the beef to one side of the pan. Add the diced onion and cook for 3-5 minutes until translucent, scraping up any brown bits. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Reduce heat to medium. Sprinkle the flour over the mixture and stir for 1 minute. Add paprika, thyme, Italian seasoning, salt, and pepper, stirring until spices release their aroma.
  5. Add the cubed potatoes and beef broth to the skillet. Bring to a simmer, then cover and cook on low for 15-20 minutes until potatoes are fork-tender.
  6. Remove lid; if sauce is too thin, reduce for 5 minutes. For cheesy version, sprinkle cheddar over the top, cover for 2 minutes until melted. Garnish with parsley or green onions.
  7. Serve hot directly from the skillet.

Notes

For tender potatoes, prep them uniformly. This dish reheats well; store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat with a splash of broth to restore moisture. Variations include adding beans, corn, or spices for Mexican flair, or swapping potatoes for sweet potatoes. Use tomato paste for extra depth before adding broth.
QR Code linking back to recipe