Hearty Ground Beef and Potatoes

This skillet supper has been a weekday hero in my kitchen for years. Ground beef browned with sweet onion, garlic, and a spoonful of tomato paste, then simmered with cubes of russet potato until everything melts together — it’s simple, filling, and forgiving. Families reach for it on chilly nights, college students make big batches for budget-friendly meals, and anyone craving comfort food loves how fast it comes together. If you like one-pan dinners that stretch a few pantry staples into something cozy, this is the recipe.

I keep a stash of leftovers for lunches, and it’s gratifying how a sprinkle of fresh parsley revives the whole dish. If you want a slightly different take or a casserole-style finish, see a similar hobo-style assembly here: hobo casserole with ground beef and potatoes.

Why you’ll love this dish

This recipe hits several sweet spots. It’s budget-friendly, uses modest pantry staples, and delivers deep, savory flavor without fuss. Ground beef cooks quickly and pairs perfectly with russet potatoes that break down into a silky texture when simmered. It’s also highly adaptable: double it for meal prep, tweak the spices for heat, or add a cheese crust for a weeknight upgrade. Make it when you want comfort food without a long ingredient list or a lot of cleanup.

“Hearty, simple, and exactly what my family asks for on rainy nights.” — a repeat dinner-table review

The cooking process explained

Before you start: you’ll brown beef with aromatics, stir in concentrated tomato and seasonings, then add diced potatoes and a splash of liquid. After a low simmer with the lid on, the potatoes become tender and soak up all the meaty flavor. Total hands-on time is short; most of the work is occasional stirring while it simmers.

Overview steps

• Saute onion and garlic in olive oil.
• Brown the ground beef and break it into small pieces.
• Stir in tomato paste and spices to build depth.
• Add diced potatoes and beef broth; simmer covered until tender.
• Finish with parsley and adjust seasoning.

Key ingredients

• 2 lbs ground beef
• 2 cloves garlic, minced (or 1 tsp garlic paste)
• 1 small onion, finely chopped
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 2 tbsp olive oil
• 1/2 cup beef broth or water (beef broth adds more flavor)
• 3 medium russet potatoes, peeled and cut into 1-inch cubes
• 2 tbsp tomato paste
• Fresh parsley, chopped for garnish

Notes and substitutions

• Swap russets for Yukon Gold if you prefer a creamier, less crumbly potato.
• Use ground turkey or plant-based crumbles for a lighter or vegetarian version.
• If you don’t have beef broth, use water and an extra pinch of salt and a dash of soy sauce for umami.

Step-by-step instructions

1. Warm the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3–4 minutes.
3. Add the ground beef, breaking it apart with a spatula. Cook until evenly browned and no longer pink. Drain excess fat if the pan seems very oily.
4. Stir in the tomato paste, oregano, black pepper, paprika, and salt. Cook for 1–2 minutes to allow the tomato paste to caramelize slightly and deepen the flavor.
5. Add the diced potatoes to the skillet and pour in the beef broth or water. Stir so the potatoes are coated and the mixture is evenly distributed.
6. Reduce the heat to low, cover the skillet, and simmer for about 30 minutes, stirring once or twice, until the potatoes are tender and easily pierced with a fork.
7. Taste and adjust seasoning with more salt or pepper if needed. Sprinkle with chopped parsley before serving.

Best ways to enjoy it

Serve this in wide, shallow bowls so each portion has a mix of beef and soft potato. Pair with:

• A bright green salad or quick coleslaw to cut the richness.
• Steamed green beans or sautéed spinach for added color and nutrients.
• A dollop of sour cream or Greek yogurt and a squeeze of lemon for tang.
• For a heartier meal, spoon into a baking dish, top with shredded cheese, and broil briefly until bubbly and golden.

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. They’ll keep 3–4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or broth to loosen up the potatoes, or microwave in 1-minute intervals, stirring between, until hot throughout. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for food safety.

Pro chef tips

• Brown the beef in batches if your skillet is crowded — better browning equals more flavor.
• Toast the tomato paste a minute in the hot pan to remove rawness and build depth.
• If you want the potatoes to hold shape, cut slightly larger cubes and check early; for creamier results, mash a few cubes into the sauce near the end.
• A light splash of acid (vinegar or lemon) at the end brightens the whole dish.
• For hands-off cooking, start the skillet on the stove and finish in a 350°F oven covered for about 25–30 minutes.

For ideas on how rich, saucier versions come together, you might also appreciate tips from this stovetop beef recipe: best ground beef stovetop chili.

Creative twists

• Southwestern: add a cup of corn, a chopped jalapeño, and a teaspoon of cumin.
• Mediterranean: finish with kalamata olives, a squeeze of lemon, and a sprinkle of feta.
• Cheesy skillet: stir in a cup of shredded cheddar at the end and cover until melted.
• Slow-cooker: brown the beef and onions first, then transfer everything to the slow cooker with potatoes and broth; cook on low 4–5 hours.
• Vegetarian: substitute cooked lentils for beef and use vegetable broth; add mushrooms for a meaty texture.

Helpful answers

Q: How long does this take from start to finish?
A: Plan for about 45 minutes total: 10–15 minutes hands-on (chopping, browning), then ~30 minutes simmer time.

Q: Can I use other types of potatoes?
A: Yes. Yukon Gold gives a creamier texture; red potatoes hold their shape better. Adjust simmer time as needed.

Q: Is it safe to freeze?
A: Absolutely. Freeze cooled portions for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I make this spicier?
A: Add crushed red pepper flakes, a diced jalapeño early in the sauté, or a teaspoon of smoked paprika to introduce heat and complexity.

Q: Can this be made in a single pot or does it need a skillet?
A: A large, heavy-bottomed skillet or a Dutch oven both work well. The key is even heat distribution for browning and simmering.

Conclusion

If you want a reliable, comforting one-pan meal that feeds a crowd and uses ingredients you likely already have, this ground beef and potatoes dish fits the bill. For another take on this classic pairing and inspiration for variations, see this Ground Beef and Potatoes | The Modern Proper.

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