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Beef and Potatoes

Beef and Potatoes: Comforting One-Pot Meal in 30 Minutes

This Beef and Potatoes dish brings comfort and satisfaction, ready in just 30 minutes.
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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 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 tablespoon Unsalted Butter Use more olive oil if butter is unavailable.
  • 4 medium Potatoes Yukon gold is a delicious alternative.
  • 2 medium Romano Peppers Bell peppers can be used for a milder taste.
  • 1 pound Lean Ground Beef Consider ground turkey or chicken for a lighter version.
  • 1 medium Yellow Onion Shallots can offer a different flavor profile.
  • 3 cloves Garlic Fresh garlic is preferred, garlic powder can work in a pinch.
  • 1 teaspoon Sweet Paprika Try smoked paprika for extra depth.
  • 1 teaspoon Black Pepper Adjust according to taste preferences.
  • 1 teaspoon Italian Seasoning Use mixed dried herbs as an alternative.
  • 1 teaspoon Salt Enhances flavor; tweak to your liking.
  • 1 teaspoon Chili Flakes Adjust for a milder dish.
For the Richness
  • 2 tablespoons Double Concentrated Tomato Paste Regular tomato paste is fine with a bit more quantity.
  • 1 cup Chicken Broth Can substitute with vegetable broth for a vegetarian option.
  • 1 cup Grated Cheddar Alternatively, use mozzarella or dairy-free cheese.
For the Garnish
  • 1 tablespoon Parsley Cilantro may substitute.

Equipment

  • Large nonstick skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare all your ingredients: peel and slice the potatoes, chop the onion, mince the garlic, and slice the Romano peppers.
  2. In a large skillet, combine olive oil and butter over medium-high heat until melted and bubbly.
  3. Add cubed potatoes to the skillet, cook for about 6 minutes, or until golden brown. Set aside.
  4. In the same skillet, sauté sliced Romano peppers for about 3 minutes until fragrant.
  5. Add lean ground beef, cooking for about 2 minutes until browned. Break apart with a spatula.
  6. Stir in minced garlic and onion, cooking for an additional 2 minutes until translucent.
  7. Season with salt, chili flakes, black pepper, paprika, and Italian seasoning. Add tomato paste and cook for about a minute.
  8. Fold in the browned potatoes and half of the parsley, mixing gently to combine.
  9. Pour in chicken broth, cover, and simmer for about 10 minutes until potatoes are tender.
  10. Uncover, stir briefly, and top with grated cheddar. Cover again to melt cheese for 2–3 minutes.
  11. Remove from heat, garnish with remaining parsley and chili flakes, and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure potatoes are sliced evenly for uniform cooking. Adjust liquid levels if too saucy and use fresh ingredients for best flavor.

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