Savory Ground Beef and Potatoes

This hearty ground beef and potato skillet has been my weeknight dinner savior for years. The combination of savory beef with tender potatoes creates a comforting one-pan meal that always satisfies everyone at my table.

I first developed this recipe when my kids were going through picky eating phases. The familiar flavors and simple ingredients won them over instantly, and now it's requested at least once every week in our house.

Ingredients

• Lean ground beef: Provides protein while staying relatively low in fat. Look for 85-93% lean for best flavor balance
• Yukon gold potatoes: Hold their shape beautifully when cooked and offer a buttery flavor. Their waxy texture works perfectly in this dish
• Yellow onion: Adds sweetness and depth. Choose firm onions with shiny skins
• Red bell pepper: Contributes color, sweetness and vitamin C. Select peppers that feel heavy for their size
• Beef stock: Enhances flavor better than water. Low sodium varieties work well if watching salt intake
• Worcestershire sauce: Delivers umami richness. A small amount makes big impact
• Dijon mustard: Adds tanginess that balances the richness of the beef
• Cumin, paprika, thyme and garlic powder: Create a balanced spice profile that complements both meat and potatoes
• Green onions: Brighten the finished dish. Use both white and green parts for maximum flavor

Step-by-Step Instructions

Brown the Beef:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add ground beef, breaking it into small pieces with a wooden spoon. Sprinkle half the spice mixture evenly over the meat. Cook for about 5 minutes, stirring occasionally, until no pink remains and edges are starting to crisp. The well-browned bits add tremendous flavor. Transfer to a plate lined with paper towel to drain excess fat.

Cook the Potatoes:

Without washing the skillet, add the cubed potatoes directly to the beef drippings. This flavors the potatoes from the start. Sprinkle remaining spices over potatoes and stir to coat evenly. Pour in beef stock, which will sizzle and help release browned bits from pan bottom. Cover with a tight-fitting lid, reduce heat to medium-low, and simmer for 8-10 minutes. Check halfway through and stir gently to prevent sticking. Potatoes should be fork-tender but not mushy.

Soften the Vegetables:

Once potatoes are nearly tender, add diced onion and bell pepper directly to the skillet. No need to remove potatoes first. Stir gently to combine without breaking potatoes. Cook uncovered for 3-4 minutes until vegetables soften slightly but still maintain some texture. The residual moisture helps steam the vegetables quickly.

Create the Final Dish:

Return browned beef to the skillet, folding it gently into the potato-vegetable mixture. Pour Worcestershire sauce and Dijon mustard evenly over everything. Stir carefully to incorporate all flavors without mashing potatoes. Let everything heat together for 2-3 minutes. This step allows flavors to meld together beautifully.

Finish and Serve:

Remove from heat and let stand for 1 minute. This brief rest allows flavors to settle. Sprinkle freshly chopped green onions over the top. Their bright flavor cuts through the richness of the dish. Serve directly from the skillet for a rustic presentation or transfer to a serving bowl.

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My favorite part of this dish is how the potatoes absorb the flavors of the beef and spices. I discovered this happy accident when I first made the recipe with leftover roasted potatoes and realized how much more flavorful they became when cooked directly with the beef.

Make Ahead and Storage

This dish can be prepared up to three days ahead and stored in an airtight container in the refrigerator. The flavors actually improve after a day as they have time to meld together. When reheating, add a splash of beef broth to prevent dryness and stir gently to maintain the texture of the potatoes. The dish also freezes well for up to two months. Thaw overnight in the refrigerator before reheating for best results.

Serving Suggestions

Turn this hearty skillet into a complete meal by serving it alongside a simple green salad dressed with lemon vinaigrette. The bright acidity cuts through the richness of the dish perfectly. For a more substantial meal, serve it with buttered crusty bread for mopping up the flavorful sauce. My family especially enjoys this dish topped with a fried egg for a satisfying breakfast-for-dinner option that adds another layer of richness.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Sweet potatoes can replace Yukon golds for a slightly sweeter flavor profile and additional nutrients. Ground turkey or chicken works beautifully instead of beef for a lighter option just increase the olive oil slightly as these leaner meats release less fat. Vegetarians can substitute plant based ground meat alternatives and vegetable broth with excellent results. If bell peppers aren't available, try diced carrots or zucchini for color and nutrition.

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This dish is a lifesaver for busy weeknights—simple, hearty, and incredibly satisfying!

Frequently Asked Questions

→ Can I substitute the ground beef with another protein?

Yes, you can easily substitute ground beef with ground turkey, chicken, or plant-based alternatives. Turkey will provide a lighter flavor profile, while chicken works well with the existing seasoning blend. For vegetarians, a firm crumbled tofu or commercial plant-based ground can work nicely with slight adjustments to cooking time.

→ What can I use if I don't have Yukon gold potatoes?

Russet potatoes make a good substitute but may break down more easily, so reduce cooking time slightly. Red potatoes hold their shape well and add a nice color contrast. Sweet potatoes can also work for a different flavor profile, though they'll create a sweeter dish with shorter cooking time.

→ How can I make this dish spicier?

Add heat by incorporating 1/2 teaspoon of red pepper flakes when cooking the beef, or include a diced jalapeño or serrano pepper with the bell peppers. A dash of hot sauce or 1/4 teaspoon of cayenne pepper in the seasoning blend will also elevate the spice level without altering the dish's flavor profile.

→ Can this be prepared ahead of time?

Yes, this dish reheats beautifully. Prepare completely, cool, and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of beef stock to prevent drying out. For best texture, add the green onion garnish just before serving the reheated dish.

→ What sides pair well with this dish?

This hearty skillet meal works wonderfully with simple sides like a fresh green salad, steamed broccoli, or roasted asparagus. For a complete meal, consider serving with warm crusty bread to soak up the savory sauce. A side of sour cream or Greek yogurt adds a cool, creamy contrast to the robust flavors.

→ Is there a substitute for Worcestershire sauce?

If you don't have Worcestershire sauce, combine 1 tablespoon soy sauce with 1 teaspoon brown sugar and a dash of vinegar for similar umami depth. Alternatively, soy sauce alone, coconut aminos, or a splash of balsamic vinegar can provide comparable savory notes while maintaining the dish's flavor profile.