Beef and Potatoes Skillet (Print Version)
# Ingredients:
→ Core Items
01 -
1 small onion, chopped up finely
02 -
1 pound Russet potatoes, cubed into 1/2-inch pieces (peeled)
03 -
3-4 cloves of garlic, finely chopped
04 -
1 pound ground beef (choose chuck, sirloin, or round)
→ Spices and Liquids
05 -
1 tablespoon of olive oil
06 -
1/4 teaspoon of black pepper
07 -
1 tablespoon of tomato paste
08 -
1 1/2 teaspoons of kosher salt
09 -
1/2 cup of beef stock
10 -
1/2 tablespoon of Worcestershire sauce
→ Top It Off
11 -
1 tablespoon of fresh parsley, chopped up (optional)
# Instructions:
01 -
Start with heating up the oil in your skillet on medium-high. Toss in the ground beef, sprinkle on salt and pepper, spread it out, and let it sit untouched for about 3 minutes to sear and brown nicely.
02 -
Crumble the beef and let it cook for 2 more minutes. Stir in the diced onion and sauté for 3 minutes, mixing it every so often. Add in garlic and tomato paste, then cook another minute or two.
03 -
Mix in the cubed potatoes, beef stock, and Worcestershire sauce. Wait until it starts to bubble, then lower the heat to medium-low and put on a lid.
04 -
Keep it simmering for 20-25 minutes, stirring it now and then, until the potatoes are soft enough to poke through with a fork. Taste-test, and sprinkle in a pinch more salt if needed.
# Notes:
01 -
If there's extra fat left after the beef browns, you can pour it off if you'd like.
02 -
Once the potatoes start softening, stir gently so they stay in one piece.
03 -
Want it less saucy? Take the lid off for the last few minutes and let it reduce.