This hearty one-pan meal combines tender ground beef and a crispy potato crust for a satisfying dinner. It is an efficient cooking method that simplifies cleanup by using a single ovenproof skillet for both stovetop and broiler stages.
List of ingredients
- 2 pounds lean ground beef (90% lean) – provides the protein base.
- 1/2 teaspoon salt – for seasoning the meat.
- 1/4 teaspoon pepper – adds a mild spice.
- 1 tablespoon olive oil – used for sautéing vegetables.
- 1 large onion, chopped – adds aromatic flavor.
- 4 medium carrots, sliced – adds sweetness and texture.
- 1/2 pound sliced fresh mushrooms – provides earthy depth.
- 4 garlic cloves, minced – for pungent aroma.
- 2 tablespoons all-purpose flour – used to thicken the sauce.
- 2 teaspoons herbes de Provence – adds a floral, herbal note.
- 1-1/4 cups reduced-sodium beef broth – used as a flavorful liquid base.
- 1 can (14-1/2 ounces) reduced-sodium beef broth – provides the simmering liquid.
- 1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices – for the topping.
- 1 tablespoon olive oil – to brush on potatoes for browning.
- 1/4 teaspoon salt – for potato seasoning.
- 1/8 teaspoon pepper – for potato seasoning.
- 1/3 cup shredded Parmesan cheese – for a salty, melted crust.
- Minced fresh parsley, optional – used for a fresh garnish.
step-by-step instructions
- Brown the beef: In a 12-inch cast-iron or other ovenproof skillet, cook and crumble the beef over medium-high heat until it is no longer pink, which takes about 6 to 8 minutes. Stir in the salt and pepper, then remove the beef from the pan and set it aside.
- Sauté the vegetables: Heat one tablespoon of olive oil in the same pan over medium-high heat. Sauté the chopped onion, sliced carrots, mushrooms, and minced garlic for 4 to 6 minutes until the onion becomes tender.
- Thicken and deglaze: Stir in the flour and herbes de Provence, cooking for 1 minute to remove the raw flour taste. Stir in 1-1/4 cups of beef broth and bring to a boil for 1 minute, scraping the bottom of the pan to loosen any browned bits.
- Simmer the stew: Add the cooked beef and the can of beef broth back into the pan and bring the mixture to a boil. Reduce the heat and simmer, covered, for about 30 minutes, stirring occasionally until the flavors are well blended. Remove from heat.
- Prepare the potatoes: While the beef simmers, place the sliced red potatoes in a large saucepan and cover them with water. Bring to a boil, then reduce heat and cook uncovered for 10 to 12 minutes until tender. Drain the water and let them cool slightly.
- Broil the topping: Preheat your broiler. Arrange the potato slices over the beef stew, overlapping them slightly, and brush them lightly with olive oil. Sprinkle with salt, pepper, and Parmesan cheese.
- Finish and serve: Broil the skillet 5 to 6 inches from the heat source until the potatoes are lightly browned, usually taking 6 to 8 minutes. Let the dish stand for 5 minutes before serving. Sprinkle with fresh parsley if desired.
Essential Cooking Tips
Use a Heavy Cast Iron Skillet
A cast iron skillet is ideal because it distributes heat evenly and can move seamlessly from the stove to the broiler. Its high heat retention ensures the beef browns properly and the potato crust gets a consistent crisp. If you do not have one, any ovenproof skillet will work.
Select a Coarse Beef Grind
For a more robust and meaty texture, request a coarse grind, such as chili grind, from your butcher. This prevents the beef from becoming too fine or mushy during the 30-minute simmer. It adds a more professional, rustic feel to the final dish.
Slice Potatoes Consistently
Aim for a uniform 1/4-inch thickness when slicing your red potatoes to ensure they cook evenly. If some slices are too thick, they may remain hard, while thinner ones might overcook. Using a mandoline slicer is a great way to achieve perfect consistency.
Manage the Broiler Distance
Keep a close eye on the skillet during the broiling process, as the distance from the heat element can vary between ovens. Broiling too close can burn the cheese before the potatoes brown. Adjust the rack position to maintain a 5-to-6 inch gap for the best results.
Ingredient Substitutions
Alternative Root Vegetables
If you do not have carrots, parsnips or celery can be used as a substitute. Parsnips provide a similar sweetness and texture, while celery adds a classic aromatic base. Ensure they are sliced to a similar size as the original carrots.
Swapping the Herb Blend
If herbes de Provence is unavailable, a mix of dried thyme, rosemary, and oregano works well. Use a combination of 1/2 teaspoon of each to mimic the floral and earthy profile. This keeps the flavor profile close to the original French-inspired blend.
Cheese Alternatives for the Crust
While Parmesan provides a sharp, salty finish, Pecorino Romano is a great alternative for a bolder taste. For a milder flavor, use shredded Gruyere or Swiss cheese. These options melt well and provide a rich, golden-brown crust.
Different Potato Varieties
Red potatoes are preferred for their ability to hold their shape, but Yukon Gold potatoes are an excellent substitute. They offer a creamier texture and a buttery flavor that complements the beef stew. Avoid using russet potatoes as they may fall apart during the boiling process.
Flavor Variations
Adding Extra Garden Vegetables
You can incorporate diced bell peppers or frozen peas into the beef mixture for added color and nutrition. Stir them in during the last 10 minutes of simmering to ensure they maintain their texture. This makes the dish more visually appealing and heartier.
Increasing the Heat Level
For those who prefer a spicy kick, add a teaspoon of red pepper flakes or a diced jalapeño when sautéing the onions. This adds a layer of warmth that cuts through the richness of the beef. You can also add a pinch of cayenne pepper to the beef seasoning.
Creating a Creamier Sauce
To make the sauce richer, stir in two tablespoons of heavy cream or a dollop of sour cream just before adding the potato topping. This transforms the savory broth into a velvety gravy. Be sure to stir it in gently to avoid breaking the emulsion.
Adding Umami Depth
A tablespoon of tomato paste stirred in with the flour can deepen the color and flavor of the sauce. This adds a subtle acidity and sweetness that enhances the beef broth. It also helps the sauce cling better to the beef and vegetables.
Serving Ideas
Pairing with Fresh Greens
Serve this skillet bake alongside a crisp garden salad with a light vinaigrette. The acidity of a lemon or balsamic dressing balances the richness of the beef and cheese. A side of steamed broccoli or sautéed spinach also adds a healthy contrast.
Adding a Fresh Garnish
Beyond parsley, chopped chives or sliced green onions add a mild onion flavor and a bright green pop of color. A sprinkle of fresh thyme leaves can also enhance the herbal notes of the stew. Fresh garnishes make the dish feel more elevated.
Serving with Crusty Bread
A warm baguette or toasted sourdough slices are perfect for soaking up the extra savory sauce. Garlic bread is another excellent option that complements the Parmesan crust of the potatoes. This turns the skillet into a complete, filling feast.
Adding a Side of Tangy Slaw
A vinegar-based coleslaw provides a refreshing crunch that contrasts with the soft potatoes and tender beef. The tanginess of the cabbage cleanses the palate between bites of the rich stew. This is especially effective if you have added extra cheese to the recipe.
Storage and Reheating
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the dish has cooled slightly before sealing to prevent excess condensation. Keep the potato topping in contact with the beef to maintain moisture.
Freezing Instructions
This dish can be frozen, but the potatoes may lose some of their texture upon thawing. For best results, freeze the beef stew portion separately in freezer-safe bags. Thaw overnight in the fridge and add fresh potato toppings before broiling.
Best Reheating Method
To reheat, place the leftovers in an oven-safe dish and cover with foil to prevent drying. Heat at 350 degrees Fahrenheit until warmed through, then remove the foil and broil for 2 minutes. This restores the crispness of the potato topping.
Microwave Reheating Tips
If using a microwave, heat the beef stew first on medium power to ensure it warms evenly. Place the potato slices on top and microwave for another minute. Note that the potatoes will not be crispy when reheated this way.
Make-Ahead Advice
Preparing the Beef Base
The beef and vegetable stew can be cooked entirely a day in advance. Once simmered, let it cool and store it in the refrigerator. When ready to serve, simply heat the stew in the skillet before adding the potatoes and broiling.
Parboiling Potatoes in Advance
You can boil and drain the potato slices a few hours before you plan to assemble the dish. Store them in a sealed container or bag in the fridge. This saves significant time during the final assembly and broiling stage.
Pre-Chopping Vegetables
Dice the onions, slice the carrots, and mince the garlic a day ahead of time. Keep them in separate compartments of a container to maintain freshness. This streamlines the sautéing process and reduces active prep time on the day of cooking.
Measuring Dry Ingredients
Pre-mix the salt, pepper, flour, and herbes de Provence in a small bowl. Having your dry seasonings ready prevents the vegetables from overcooking while you search for individual spices. This ensures the flour is cooked off perfectly for one minute.
Troubleshooting Common Issues
Preventing Sogginess
To avoid soggy potatoes, ensure they are properly drained after boiling. Patting them dry with a paper towel before brushing them with oil helps them crisp up in the broiler. Overlapping them too much can also trap steam, so leave slight gaps.
Avoiding Burnt Cheese
If your broiler is very powerful, the Parmesan may brown too quickly. Keep the skillet slightly further from the heat source or check it every 2 minutes. You can also add the cheese halfway through the broiling process.
Fixing a Thin Sauce
If the sauce is too thin after simmering, remove the lid for the last 10 minutes of cooking. This allows more liquid to evaporate, concentrating the flavors and thickening the consistency. Avoid adding more flour at the end as it may leave a raw taste.
Managing Beef Grease
If the ground beef releases too much fat during the initial browning, drain the excess grease before adding the vegetables. Too much oil in the pan can make the final sauce feel greasy. Leaving about one tablespoon of fat is sufficient for sautéing.
Frequently Asked Questions
Can I use frozen potatoes?
You can use frozen sliced potatoes, but you should skip the boiling step. Roast them briefly in the oven or pan-fry them before placing them on the stew to ensure they are not too watery. This prevents the beef sauce from becoming diluted.
Is the beef broth essential?
Yes, the beef broth provides the necessary liquid for simmering and creates the flavor base for the sauce. If you want a different flavor, you can use a vegetable broth, though it will be less rich. Avoid using water as it lacks the depth of flavor.
Can I use a non-cast iron pan?
You can use any oven-safe skillet, such as stainless steel or ceramic-coated pans. Just ensure the pan does not have plastic handles that could melt under the broiler. Stainless steel may require slightly more oil to prevent the beef from sticking.
How do I make this lower calorie?
To reduce calories, use 93% lean ground beef and reduce the amount of Parmesan cheese. You can also increase the ratio of carrots and mushrooms to beef. Using a low-sodium broth also helps manage the overall salt content.
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Savory Beef and Potato Skillet Bake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture.
Ingredients
- 2 pounds lean ground beef (90% lean)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 medium carrots, sliced
- 1/2 pound sliced fresh mushrooms
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 teaspoons herbes de Provence
- 1–1/4 cups reduced-sodium beef broth
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1–1/4 pounds red potatoes, cut into 1/4-inch slices
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup shredded Parmesan cheese
- Minced fresh parsley, optional
Instructions
- Step 1: In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan.
- Step 2: In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in reduced-sodium beef broth; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
- Step 3: Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly.
- Step 4: Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
Notes
Using chili grind beef lends an extra meaty texture. Common olive oil works better for cooking at high heat than virgin or extra virgin oil.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1-1/4 cups
- Calories: 313 kcal
- Sugar: 4 g
- Sodium: 459 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 74 mg