Easy Ground Beef & Potatoes

You’re Craving Something Cozy, Aren’t You?

Alright, so let me set the scene: It’s Wednesday, you’re tired, and the fridge is looking at you like a deserted block of snowy tundra. I don’t know about you, but that’s exactly how I stumbled on this easy ground beef & potatoes dish… years ago, in a student kitchen, when instant noodles just wouldn’t cut it anymore. (My roommate declared it “real food” and immediately asked for seconds, which basically made my week.)

What I love about this one – besides the fact that you barely have to think – is that it’s crazy forgiving. And every time I make it now, it kinda tastes like those good old days but, well, with way less burnt rice on the stove. I still think about that fire alarm sometimes.

Why I Keep Coming Back to This Recipe

I make this when I want a dinner that’s warm and filling, but I’m in zero mood to fuss around. My family goes crazy for this beef and potatoes combo – even my picky eater (you know who you are, Jess!). Plus, if I’ve had one of those days where I’d rather nap on the couch than cook, this is the dish I reach for. It’s all made in one big pan, which is a massive bonus because who needs more dishes in life? Oh, and if you overcook the onions a bit, it honestly smells even better, so that’s one less thing to worry about.

What You’ll Need (And What I Substitute When I Run Low on Stuff)

• 1 pound (about 450g) ground beef (Sometimes I swap in ground turkey if that’s rattling around in the freezer. My grandmother always insisted on the good stuff, but let’s be real – store-brand works fine!)
• 3 medium potatoes, peeled and diced (Russets are my go-to, but Yukon Golds or even little waxy potatoes work. No judgment if you don’t feel like peeling.)
• 1 large onion, diced (If you hate chopping onions, frozen chopped onion is a lifesaver. Seriously saved my eyes more than once.)
• 2 cloves garlic, minced (The jarred pre-minced stuff is fine, but fresh garlic’s got a bit more kick.)
• 1 cup beef broth (or chicken, or a splash of water with a bit of bouillon – I’ve used all three… depends what’s lurking in my pantry!)
• 2 tablespoons tomato paste (I ran out one time and used ketchup. Not bad, actually!)
• 1 teaspoon dried thyme (or Italian seasoning, or whatever you’ve got. No big deal.)
• 1/2 teaspoon paprika (optional, but adds a lovely hint of color and flavor)
• Salt and pepper, to taste (I don’t measure – just shake it in until it feels right, but you do you.)
• 1-2 tablespoons oil or butter for cooking (If I’m feeling fancy, butter; otherwise, good old vegetable oil.)
• A handful of shredded cheddar cheese (optional but encouraged if you’re a cheese fan – I am!)
• Fresh parsley, chopped, for garnish (if you want to be posh about it… I’ve forgotten more than once.)

How I Actually Throw This Together

1. First, get your biggest frying pan or a Dutch oven and heat it up over medium-high heat. Splash in your oil or do a big dollop of butter. (I always wait a minute longer than I think, just to get that satisfying sizzle.)
2. Add the diced onion. Stir and let it soften for 3-5 minutes, and if it gets a little golden, that’s perfect. Next, in goes the garlic! Give it a stir for about 30 seconds – don’t walk away here, trust me. It burns fast.
3. Toss in the ground beef. Break it up with a spatula or a wooden spoon. (This is where I usually sneak a taste to check seasoning, but obviously only once the beef’s cooked. Raw beef = bad idea.) Cook until it’s all browned and crumbly, about 5-7 minutes. Don’t panic if some bits stick a little; that’s flavor, baby.
4. Drain off most of the fat. (Unless there’s barely any, then honestly… just keep going. One less thing to clean up.)
5. Add your diced potatoes right on top. Stir so they mingle with the beef.
6. Squirt in the tomato paste (or, like me, dollop in ketchup if that’s all you’ve got), then pour in your broth. Sprinkle in the thyme, paprika, and a good pinch of salt and pepper.
7. Stir everything. It’ll look weird and pretty unappetizing at this stage – that’s normal. Just trust the process.
8. Reduce heat to a gentle simmer. Cover (foil works if you, uh, can’t find your lid – story of my life) and cook for about 15 minutes. Stir maybe once or twice to check potatoes aren’t sticking too much.
9. Uncover and keep simmering another 8-10 minutes until the potatoes are soft and most of the liquid is gone. (If you’re impatient, crank the heat and watch closely so it doesn’t scorch – I’ve learned this the hard way.)
10. Taste! Adjust seasoning as needed. If you’re a cheese enthusiast, sprinkle cheddar over the top, cover, and melt it in – so good, trust me.
11. Scatter with some parsley (if you remembered), then serve up. Don’t be shy about seconds.

Stuff I Figured Out the Hard Way

• If you cut your potatoes too big, they’ll need pretty much double the time (and that’s frustrating when you’re hungry!)
• Ketchup works in a pinch, but don’t add too much or it’ll be weirdly sweet. Learned that form experience.
• The cheese absolutely makes it, but my husband thinks it’s great without, so… up to you.
• Leftovers taste even better, but only if the potatoes haven’t gone mushy. Actually, I find it works better if you just reheat gently with a splash of broth.

Variations I’ve Tried (and One Misfire)

• I’ve swapped in sweet potatoes once – not totally sold on that, but my neighbor loved it.
• Toss in a cup of frozen peas or corn near the end for color. Works a treat and stretches it further.
• If you want a Tex-Mex angle, add a spoonful of taco seasoning and some jalapenos – really perks things up!
• Once, I tried topping it like a shepherd’s pie and broiling. Sorta flopped, it burned fast. Just a warning.

Equipment Notes (But Don’t Panic if You’re Missing Something)

I use my trusty big frying pan, but a Dutch oven is dreamy (heats evenly and all that jazz). Don’t stress if you’ve only got a deep saucepan; just stir it a bit more so nothing sticks. I did that for years before anyone bought me real pans.

How Long It’ll Last (If It Actually Lasts)

Leftovers? In an airtight container in the fridge, they’ll be good for 2-3 days, but honestly – my crew polishes it off long before then. It freezes just fine too, but the potatoes can get a bit odd in texture. Still edible though!

What I Serve With It

I like a big crunchy green salad on the side (iceberg, because I’m not a fancy leaf person), and sometimes just some sliced bread to mop up the saucy bits. My partner’s obsessed with ketchup on top, but I call that overkill. To each their own!

Lessons I Learned – AKA Pro Tips

• I once tried rushing the simmering step, but ended up with crunchy potatoes and soupy beef. Just wait it out; patience is key.
• Don’t skip draining excess fat – I’ve forgotten, and it really does turn weirdly greasy.
• Actually, if you taste for seasoning before the potatoes are cooked, you’ll probably want to add more salt at the end. It soaks up a lot, somehow.

FAQ – Real World, Real Questions

• Can I make this ahead? Yup, and honestly I think it tastes even better after a day – flavors sort of mellow together.
• Do I have to peel the potatoes? Nope! Sometimes I can’t be fussed – just scrub well, and nobody’s complained so far.
• Vegetarian version? I’ve swapped in lentils and a bit of soy sauce in place of the beef. Not exactly the same, but fills a hole if you’re in a pinch.
• What if I don’t have tomato paste? Ketchup, a bit of canned tomatoes, or even some salsa does the trick. Just taste as you go.
• Can I double this? For sure, but make sure your pan’s big enough or do it in two batches. Learned that the messy way.

Oh, side note, totally unrelated: If you’re ever halfway through cooking and realize you’re out of garlic, sometimes a little garlic powder actually works better than nothing. Don’t let it stop you!

★★★★★ 4.30 from 25 ratings

Easy Ground Beef & Potatoes

yield: 4 servings

prep: 15 mins

cook: 35 mins

total: 50 mins

A comforting and satisfying skillet meal made with ground beef, tender potatoes, onions, and a savory tomato and beef broth sauce. Easy to prepare and perfect for busy weeknights.

🖨️ Print Pin Recipe

Ingredients

• 1 pound (about 450g) ground beef
• 3 medium potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika (optional)
• Salt and pepper, to taste
• 1-2 tablespoons oil or butter for cooking
• A handful of shredded cheddar cheese (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1
   First, get your biggest frying pan or a Dutch oven and heat it up over medium-high heat. Splash in your oil or do a big dollop of butter. (I always wait a minute longer than I think, just to get that satisfying sizzle.)
2. 2
   Add the diced onion. Stir and let it soften for 3-5 minutes, and if it gets a little golden, that’s perfect. Next, in goes the garlic! Give it a stir for about 30 seconds – don’t walk away here, trust me. It burns fast.
3. 3
   Toss in the ground beef. Break it up with a spatula or a wooden spoon. (This is where I usually sneak a taste to check seasoning, but obviously only once the beef’s cooked. Raw beef = bad idea.) Cook until it’s all browned and crumbly, about 5-7 minutes. Don’t panic if some bits stick a little; that’s flavor, baby.
4. 4
   Drain off most of the fat. (Unless there’s barely any, then honestly… just keep going. One less thing to clean up.)
5. 5
   Add your diced potatoes right on top. Stir so they mingle with the beef.
6. 6
   Squirt in the tomato paste (or, like me, dollop in ketchup if that’s all you’ve got), then pour in your broth. Sprinkle in the thyme, paprika, and a good pinch of salt and pepper.
7. 7
   Stir everything. It’ll look weird and pretty unappetizing at this stage – that’s normal. Just trust the process.
8. 8
   Reduce heat to a gentle simmer. Cover (foil works if you, uh, can’t find your lid – story of my life) and cook for about 15 minutes. Stir maybe once or twice to check potatoes aren’t sticking too much.
9. 9
   Uncover and keep simmering another 8-10 minutes until the potatoes are soft and most of the liquid is gone. (If you’re impatient, crank the heat and watch closely so it doesn’t scorch – I’ve learned this the hard way.)
10. 10
    Taste! Adjust seasoning as needed. If you’re a cheese enthusiast, sprinkle cheddar over the top, cover, and melt it in – so good, trust me.
11. 11
    Scatter with some parsley (if you remembered), then serve up. Don’t be shy about seconds.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420 caloriescal

Protein: 26gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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