Go Back
–+ servings
One Pot Beef and Potatoes

One Pot Beef and Potatoes: Comfort Food in 30 Minutes

This One Pot Beef and Potatoes recipe combines ground beef, potatoes, and Romano peppers for a comforting meal ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tbsp Olive Oil Can substitute with vegetable oil.
  • 2 tbsp Unsalted Butter Replace with additional olive oil if dairy-free.
  • 1.1 pounds Lean Ground Beef Ground turkey or chicken can be used as a different protein source.
  • 1 Yellow Onion Shallots can be substituted for a milder flavor.
  • 2 cloves Garlic Cloves Use garlic powder (1/2 tsp) in a pinch.
For the Vegetables
  • 1.8 pounds Potatoes Yukon Gold recommended for creaminess.
  • 2 Romano Peppers Substitute with bell peppers if needed.
For Seasoning
  • 1 tsp Sweet Paprika Smoked paprika can be used for a different flavor.
  • 1 tsp Black Pepper Freshly cracked enhances flavor.
  • 1 tsp Italian Seasoning Can use a mix of oregano, thyme, and basil.
  • 1/2 tsp Salt Adjust to taste, especially with salted broth.
  • 1/2 tsp Chili Flakes Adjust based on spice preference.
For the Sauce
  • 2 tbsp Double Concentrated Tomato Paste Can use tomato sauce, but reduce liquid.
  • 2 cups Chicken Broth Vegetable or beef broth are alternatives.
For Topping
  • 1.5 cups Grated Cheddar Can substitute with mozzarella.
  • 2 tbsp Chopped Parsley Fresh cilantro can be a substitute.

Equipment

  • Large nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare your ingredients by thinly slicing the potatoes, chopping the onion, Romano peppers, and parsley, and mincing the garlic.
  2. In a large nonstick skillet, heat the olive oil and butter over medium-high heat for about 1–2 minutes.
  3. Add the sliced potatoes to the skillet and cook for about 6 minutes until golden brown, then set aside.
  4. In the same skillet, sauté the chopped Romano peppers for approximately 3 minutes until softened.
  5. Add the ground beef to the skillet and brown it for about 2 minutes.
  6. Incorporate the minced garlic and diced onion, cooking for an additional 2 minutes until the onion is translucent.
  7. Sprinkle in the sweet paprika, black pepper, Italian seasoning, salt, chili flakes and mix in the tomato paste, cooking for 1 minute.
  8. Gently return the potatoes to the skillet along with the chopped parsley, mixing to combine.
  9. Add the chicken broth, cover and let it simmer for about 10 minutes until the potatoes are tender.
  10. Remove the lid, and let it simmer for an additional 2–3 minutes before topping with grated cheddar cheese.
  11. Garnish with extra chopped parsley and chili flakes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat on the stovetop adding broth to retain creaminess.

Tried this recipe?

Let us know how it was!