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Potato-Topped Ground Beef Skillet

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. —Fay Moreland, Wichita Falls, Texas
  • Total Time
    Prep: 25 min. Cook: 45 min.
  • Makes
    8 servings

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 dry red wine or reduced-sodium beef broth
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1-1/4 pounds red potatoes (about 4 medium), 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

Directions

  • 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.
  • 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 wine; 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.
  • 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.
  • 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.

Test Kitchen Tips
  • Common olive oil works better for cooking at high heat than virgin or extra virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at a lower temperature.
  • Using a combination of ground beef and Italian sausage gives this recipe a flavor boost. (And it’s a great idea for perking up most ground beef meals.)
  • Try these super easy ground beef recipes.
  • Nutrition Facts
    1-1/4 cups: 313 calories, 14g fat (5g saturated fat), 74mg cholesterol, 459mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

    Reviews

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    Average Rating:
    • Tina
      Nov 8, 2020

      Cooked as written first time and it was awesome! Second time I added brussel sprouts and it is also great!

    • Judy
      Sep 23, 2020

      The herbs and wine totally make this dish! I’ve never used Herbes de Provence before but will certainly be adding it to other dishes. I halved it as it’s just me and my hubs. The idea to add garlic powder to the EVOO (from another review) and then brushing onto the potatoes was spot on!

    • Michelle
      Aug 31, 2020

      I loved this recipe and added more veggies and doubled potatoes on top and mixed garlic powder with olive oil and brushed the potatoes with it and added grated parmesan was spectacular!!!

    • Brittany
      May 14, 2020

      I love this recipe! Its become one of my staples when we have extra ground beef. Only tip is to use 1 pound of beef instead of two, everything melds better.

    • maball
      Apr 9, 2020

      For all the time this took, it should have tasted better.... it was edible, but did not stand out as anything special- needed more veggies in the meat.

    • dcbridge1
      Feb 18, 2020

      My family loved this recipe! I used ground turkey instead of ground beef.

    • Errol
      Dec 31, 2019

      No comment left

    • Heather
      Oct 23, 2018

      No comment left

    • bonito15
      Sep 27, 2018

      This looked so impressive when i put it on the table - and it was so good too - a huge hit and was actually fun to make too