One-Pan Ground Beef and Potato Dinner
About this recipe
This One-Pan Ground Beef and Potato Dinner is a cozy, hearty meal that comes together effortlessly in a single pot. Perfect for those busy weeknights when you want something comforting without a lot of fuss, this dish is rich in flavor and made with everyday ingredients.
The creator emphasizes how simple and foolproof this recipe is, making it a go-to for anyone looking to whip up a satisfying dinner without spending hours in the kitchen.
Ingredient notes
- The recipe calls for 1 lb (about 450 g) of ground beef, but you can use whatever you have on hand.
- For the broth, beef broth is recommended, but water works perfectly fine as a substitute.
Tips from Essen Recipes's video
- Melt the butter in a large pot before adding the ground beef to ensure it browns nicely.
- Finely dicing the onion helps it melt into the broth, enhancing the dish's flavor.
- Mashing a few potato pieces in the pot at the end thickens the broth without needing cream, creating a cozy sauce.
No life story here — the video and the recipe are the whole point. All credit to Essen Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Melt the butter in a large pot.
- 2
Add the ground beef and break it apart, cooking until browned.
- 3
Finely dice the onion and add it to the browned beef.
- 4
Cook for 4 to 5 minutes until the onion is soft and fragrant.
- 5
Add the garlic cloves and cook for 30 seconds until fragrant.
- 6
Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly.
- 7
Sprinkle in the flour and stir until it coats the beef mixture.
- 8
Peel and slice the carrots, then add them to the pot.
- 9
Peel and cut the potatoes into bite-size cubes, then add them to the pot.
- 10
Add the bay leaf, dried thyme, and Worcestershire sauce (if using).
- 11
Pour in the beef broth and season with salt and black pepper.
- 12
Stir everything together, scraping the bottom of the pot to incorporate the browned bits.
- 13
Bring to a gentle boil, then reduce the heat to low.
- 14
Cover the pot slightly and let it simmer for 30 to 35 minutes.
- 15
While it simmers, prepare the salad by slicing the cucumbers and spring onions.
- 16
Chop the cilantro or parsley and add it to the cucumbers.
- 17
Cut the avocados and add them to the salad.
- 18
Squeeze in the lime juice, season with salt and black pepper, and drizzle with olive oil.
- 19
Mix everything gently and add crushed red pepper flakes to taste.
- 20
Let the main dish rest for 10 minutes before serving.
- 21
Mash a few potato pieces in the pot to thicken the broth.
Heads up — we had to guess a little:
- The quantity for the avocados is inferred as '2 small' based on typical serving sizes for salads.
Credit where it's due: this recipe was transcribed from Essen Recipes's original video on YouTube. Follow them there — it's their dish.
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