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A close-up macro photograph of savory ground beef and perfectly browned cubed potatoes mixed with red bell pepper and onion in a rich sauce. (Ground Beef And Potatoes)

Hearty Ground Beef and Potatoes Skillet (Rustic & Delicious)

This Ground Beef and Potatoes skillet is the ultimate one-pan weeknight dinner! A hearty, rustic meal with perfectly browned potatoes, savory ground beef, and a rich, thick sauce that's ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 80/20 Ground Chuck (450g)
  • 1.5 lbs Yukon Gold potatoes (680g), cubed
  • 1 large Red Bell Pepper diced
  • 1 medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 1.5 cups Low-Sodium Beef Broth (360ml)
  • 2 tbsp Tomato Paste (30g)
  • 2 tbsp Olive Oil (30ml)
  • 1 tsp Smoked Paprika (5g)
  • 1 tsp Dried Oregano (5g)
  • 1 tbsp Cornstarch (15g)
  • 0.25 cup Scallions (60ml), chopped, for garnish
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Cast-Iron Skillet (12-inch)
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium-high heat. Add cubed potatoes in a single layer and cook for 4-5 minutes undisturbed until a brown crust forms. Continue cooking for another 8-10 minutes, turning occasionally, until browned on all sides and fork-tender. Remove potatoes and set aside.
  2. In the same skillet, add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess grease. Add the diced onion and red bell pepper and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste, smoked paprika, and dried oregano, and cook for 1 minute. Pour in the beef broth, scraping the bottom of the pan. Bring to a simmer.
  4. In a small bowl, whisk together the cornstarch and 2 tbsp cold water. Slowly pour the slurry into the simmering sauce, stirring until it thickens (about 1-2 minutes). Return the potatoes to the skillet and stir to coat everything in the sauce. Simmer for 2 minutes.
  5. Season with salt and pepper to taste. Garnish generously with chopped scallions and serve hot.

Notes

Don't Crowd the Pan: When browning the potatoes, make sure they are in a single layer to get them crispy rather than steamed.
Use Yukon Gold Potatoes: Their waxy texture helps them hold their shape perfectly.
Toast Your Spices: Cooking the tomato paste and spices before adding liquid deepens their flavor.
The Cornstarch Slurry is Key: Always mix cornstarch with cold water first to prevent lumps.