Hearty Beef Potato Skillet (Printable Version)

Tender beef with potatoes and vegetables cooked together in a flavorful skillet meal.

# What You Need:

→ Meats

01 - 1 lb beef sirloin or chuck, cut into small cubes

→ Vegetables

02 - 2 medium potatoes, peeled and diced
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 1 carrot, peeled and diced
06 - 2 cloves garlic, minced

→ Fats & Oils

07 - 2 tbsp vegetable oil

→ Seasonings

08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 1 tsp smoked paprika
11 - ½ tsp dried thyme

→ Liquids

12 - ½ cup beef broth

→ Optional Garnish

13 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 4 to 5 minutes. Remove the beef from the skillet and set aside.
02 - Add the remaining tablespoon of oil to the skillet. Sauté the onion, green bell pepper, carrot, and garlic for 3 to 4 minutes until softened.
03 - Add the diced potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally.
04 - Return the beef to the skillet. Sprinkle with salt, black pepper, smoked paprika, and dried thyme.
05 - Pour in the beef broth and bring the mixture to a gentle simmer.
06 - Reduce heat to low, cover the skillet, and cook for 15 to 20 minutes until the potatoes are tender and beef is cooked through. Stir occasionally and add a splash of broth or water if it becomes too dry.
07 - Adjust seasoning to taste and garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup when you're already exhausted.
  • The beef stays tender and the potatoes soak up all those savory juices, creating layers of flavor without any fuss.
  • It's flexible enough to use whatever vegetables are sitting in your crisper drawer.
02 -
  • Don't skip browning the beef properly, that caramelization is where most of the flavor comes from.
  • Cut your potatoes into even pieces or they'll cook unevenly, I've had crunchy centers more times than I'd like to admit.
  • If the mixture looks too dry while simmering, add liquid a little at a time so it doesn't turn into soup.
03 -
  • Let the beef rest after browning so it stays juicy when you add it back in.
  • Taste before serving and don't be afraid to add a pinch more salt or paprika, seasoning is personal.
  • If you want crispy edges on your potatoes, uncover the skillet for the last 5 minutes and turn up the heat slightly.

Go Back