Ground Beef with Potatoes

This beef and potato skillet has been my go-to comfort meal for busy weeknights when I need something filling that doesn't require hours in the kitchen. The combination of seasoned ground beef and tender potatoes creates a satisfying one-pan dinner that never disappoints.

I first created this recipe when my picky nephew came to visit. He devoured two full servings and now requests it every time he stays over. It's become our special tradition when he visits.

Ingredients

• Lean ground beef: Provides protein without excessive fat. Look for 90/10 or 85/15 for best flavor balance
• Yukon gold potatoes: Hold their shape beautifully while getting creamy inside. Their buttery flavor elevates the dish
• Yellow onion: Adds sweetness when cooked down. Choose firm onions with no soft spots
• Red bell pepper: Brings color and subtle sweetness. Select peppers that feel heavy for their size
• Beef stock: Creates a flavorful cooking liquid for the potatoes. Use homemade if possible
• Worcestershire sauce: Adds umami depth that brings everything together
• Dijon mustard: Provides tangy complexity. The French variety works best
• Cumin, paprika, thyme, and garlic powder: Create a balanced spice profile without overwhelming
• Green onions: Brighten the finished dish with fresh flavor and color

Step-by-Step Instructions

Browning the Beef:

Heat olive oil in a large skillet over medium heat until it shimmers. Add ground beef and half the spice mixture sprinkled evenly. Break apart with a wooden spoon into small chunks rather than large clumps. Cook for approximately 5 to 7 minutes until no pink remains and edges begin to caramelize. Transfer to a plate using a slotted spoon leaving the flavorful drippings behind.

Cooking the Potatoes:

Add cubed potatoes directly to the beef drippings in the pan. Sprinkle with remaining spice mixture and toss to coat evenly. Pour beef stock over potatoes and cover with a tight fitting lid. Reduce heat to medium low and cook for 8 to 10 minutes stirring occasionally. The potatoes should be fork tender but not mushy. Most liquid should evaporate creating a light sauce.

Sautéing the Vegetables:

Once potatoes are tender add diced onion and bell pepper directly to the skillet. Increase heat to medium and cook uncovered for about 3 to 4 minutes stirring frequently. The vegetables should soften slightly while retaining some texture. The onions should become translucent but not brown.

Combining Everything:

Return the browned beef to the skillet with the potatoes and vegetables. Add Worcestershire sauce and Dijon mustard drizzling evenly across the mixture. Gently fold everything together ensuring all ingredients are well incorporated. Allow the mixture to simmer for 2 to 3 minutes so flavors can meld together. Taste and add additional salt or pepper if needed.

Finishing Touches:

Remove skillet from heat and let stand for 2 minutes. Sprinkle chopped green onions over the top just before serving. The residual heat will slightly wilt them while maintaining their fresh flavor.

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The Dijon mustard is my secret ingredient here. I discovered its importance accidentally when I ran out of regular mustard during a snowstorm. The subtle tang it adds completely transforms the dish from basic to crave worthy. My husband now insists I never make it without the Dijon.

Storage and Reheating

This beef and potato skillet actually improves overnight in the refrigerator as the flavors continue to develop. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of beef broth to maintain moisture. Microwaving works too but tends to make the potatoes slightly softer. For meal prep purposes you can portion this into individual containers and enjoy throughout the week for quick lunches.

Creative Variations

While this recipe is delicious as written there are countless ways to make it your own. Try adding frozen peas or corn during the final minute of cooking for a pop of color and extra vegetables. Replace the ground beef with ground turkey or chicken for a lighter option though you may want to add an extra tablespoon of olive oil since these leaner meats release less fat. For a spicy kick incorporate a diced jalapeño with the bell pepper or add a teaspoon of red pepper flakes to the spice mix.

Serving Suggestions

This hearty skillet works beautifully as a standalone meal but can be elevated with simple sides. A crisp green salad with vinaigrette provides refreshing contrast to the rich flavors. For a truly comforting experience serve with warm crusty bread for sopping up any remaining sauce. During colder months I often add a fried egg on top of each portion the runny yolk creates an incredible sauce that takes this humble dish to restaurant quality levels.

Frequently Asked Questions

→ How do I ensure the potatoes cook evenly?

Cut the potatoes into evenly sized cubes and stir them occasionally while cooking in the skillet to ensure even cooking.

→ Can I substitute beef stock with another liquid?

Yes, you can use water, chicken stock, or vegetable stock as a substitute for beef stock.

→ What type of ground beef works best?

Lean ground beef works best for this recipe, as it reduces excess grease while still providing great flavor.

→ Can I use different spices?

Absolutely! You can customize the dish by incorporating your favorite spices or blends, such as chili powder or Italian seasoning.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.