Beef Potato One Pan (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound Russet Potato, peeled and chopped into pieces about ½ inch big
02 - ½ cup Beef Broth
03 - 1 pound Ground Beef (choose sirloin, round, or chuck)
04 - ¼ teaspoon Black Pepper
05 - 1 tablespoon Olive Oil or whatever cooking oil you like
06 - 1½ teaspoon Salt (preferably kosher)
07 - 1 Small Onion, chopped into small bits
08 - 3-4 Garlic Cloves, minced
09 - 1 tablespoon Tomato Paste
10 - ½ tablespoon Worcestershire Sauce
11 - 1 tablespoon Fresh Parsley for topping (optional)

# Instructions:

01 - Start by heating the oil in a big skillet or deep pan over medium-high heat. Once it’s hot (but not smoking), toss in the ground beef, sprinkle with salt and pepper, and mix it together. Spread the beef out into an even layer and let it cook, undisturbed, for about 3 minutes.
02 - Flip and crumble the beef while cooking for another 2 minutes, breaking it up into smaller chunks as it browns. You might want to drain extra fat if needed.
03 - Stir in the chopped onions and let them cook with the beef for around 3 minutes, stirring frequently.
04 - Throw in the garlic and add the tomato paste. Mix everything together well and cook it for about a minute or two.
05 - Drop the cubed potatoes into the skillet and pour in the broth and Worcestershire. Stir well to combine. Once the liquid starts bubbling, cover the pan and lower the heat to medium-low.
06 - Let everything cook gently for 20-25 minutes until the potatoes soften. You should be able to pierce the potatoes easily with a fork. Stir every now and then to keep things from sticking to the bottom of the pan.
07 - Taste the dish and sprinkle in more salt if it feels like it needs it. For reference, we added an extra ¼ teaspoon during our test.

# Notes:

01 - Stir gently near the end to keep the potato pieces intact.
02 - If it’s looking too saucy, take the lid off during the last few minutes of cooking.
03 - Top with green onions, cilantro, or chives instead of parsley if you want.
04 - If you’re out of russet potatoes, red or yellow ones will work too.

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