Beef Potatoes Stovetop (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound Russet Potato, peeled and chopped into about ½-inch cubes
02 -
1 tablespoon Olive Oil or the cooking oil of your choice
03 -
½ tablespoon Worcestershire Sauce
04 -
1 tablespoon Chopped Parsley for topping (optional)
05 -
3-4 Garlic Cloves, finely chopped
06 -
¼ teaspoon Black Pepper
07 -
1½ teaspoon Salt (kosher works best)
08 -
1 pound Ground Beef (sirloin, chuck, or round are good options)
09 -
1 tablespoon Tomato Paste
10 -
½ cup Beef Broth
11 -
1 Small Onion, diced very small
# Instructions:
01 -
Warm the oil in a big skillet or deep pan over medium-high heat until it shimmers. Sprinkle salt and pepper over the ground beef and toss it in. Spread it out evenly and let it sit for 3 minutes without touching it.
02 -
Break up the meat with your cooking spoon while stirring, and let it cook for 2 more minutes until it’s no longer pink in spots. If there’s extra grease, pour it out now.
03 -
Stir in the diced onion and let it cook for around 3 minutes, giving it a stir every so often.
04 -
Toss in the garlic and tomato paste, stir well, and let the mix cook for a minute or two.
05 -
Add the Worcestershire sauce, broth, and potato chunks to the pan. Stir it all together. Once you hear sizzling, cover the pan and drop the heat to medium-low.
06 -
Let the mix cook gently for 20-25 minutes until the potatoes are soft enough to pierce with a knife. Stir every so often so nothing sticks to the pan.
07 -
Give the dish a taste and sprinkle in a bit more salt if needed. We added ¼ teaspoon at this step.
# Notes:
01 -
Stir lightly as potatoes turn soft to keep them from falling apart.
02 -
Take the lid off for a few minutes if you want the dish less saucy.
03 -
Feel free to swap parsley for chives, green onions, or cilantro as garnish.
04 -
Red or yellow potatoes can stand in for russets if that’s what you’ve got.