Ground Beef and Potatoes Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (21)
- 12 oz 85% lean ground beef
- 12 oz potatoes cut into 1-inch cubes
- 2 oz onions finely chopped
- 4 oz red bell pepper deseeded, diced
- 3 oz carrots finely diced
- 1/4 cup tomato deseeded, finely diced
- 1 tbsp olive oil
- 1 tbsp brown gravy mix
- 1 tbsp garlic minced
- 1 tbsp Hunt's tomato paste
- 2 cup unsalted chicken broth
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp traditional Dijon mustard
- 1 tsp thyme fresh leaves only
- 1 bay leaf
- 2 tbsp fresh parsley roughly chopped
- 3 cups cooked medium-grained rice from 1 1/2 cups uncooked
INSTRUCTIONS
Sauté the aromatics: In a cast-iron skillet, add 1 tbsp olive oil, 2 oz chopped onions, and 1 tbsp minced garlic. Cook and stir over medium heat for 2 minutes or until the onions are translucent. Add 1 tbsp tomato paste and stir constantly for 30 seconds to reduce its tartness.
Sauté the vegetables: Add 1/4 cup chopped tomatoes to the same skillet and stir for 1 minute to incorporate with the tomato paste. Then, add 3 oz diced carrots and 4 oz diced red bell peppers. Cook for 2 minutes, stirring occasionally.
Cook the beef: Add 12 oz ground beef to the skillet. Stir and break up any large chunks. Add 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp thyme, and 1 tbsp brown gravy mix. Mix well and cook for another 3 minutes, stirring occasionally.
Cook the potatoes: Add 2 cup unsalted chicken broth, 12 oz cubed potatoes, and 1 bay leaf. Turn the heat up to high and bring to a boil for 1 minute. Then, reduce the heat to low and simmer for 20 minutes. Stir occasionally so that the potatoes are cooked evenly.
Garnish and serve: Once the timer rings, turn off the heat. Sprinkle 2 tbsp freshly chopped parsley on top of the beef and potatoes. Transfer to a deep dish or bowl and serve with 3/4 cup cooked rice per serving.