Description
This Cheesy One-Pot Beef & Potatoes Delight is a hearty and comforting meal that combines lean ground beef, tender diced potatoes, and vibrant vegetables all cooked together in one pot. Enhanced with savory spices and finished with melted cheddar cheese and fresh parsley, this easy-to-make dish is perfect for busy weeknights when you want a satisfying, flavorful dinner with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) lean ground beef
- 4 medium russet potatoes, peeled and diced into ½-inch cubes
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups (480ml) low-sodium beef broth
Cheese and Garnish
- 1½ cups (170g) shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the ingredients: Peel and dice the russet potatoes into ½-inch cubes. Finely chop the onion, dice the red bell pepper, and mince the garlic cloves to have all your ingredients ready for cooking.
- Sauté the aromatics and ground beef: Heat 2 tablespoons of olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes. Then add the lean ground beef, breaking it up with a spatula, and cook until browned evenly, about 5-7 minutes.
- Add vegetables and spices: Once the beef is browned, stir in the diced red bell pepper, paprika, Italian seasoning, salt, and black pepper. Cook together for another 2 minutes to allow the spices to bloom and the bell pepper to soften slightly.
- Simmer with potatoes and broth: Add the diced potatoes to the pot and pour in 2 cups of low-sodium beef broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Incorporate the cheese: Once the potatoes are cooked through and the broth has reduced slightly to a thick consistency, sprinkle the shredded cheddar cheese evenly over the mixture. Cover the pot again and let the cheese melt for 3-5 minutes, creating a delicious cheesy layer.
- Garnish and serve: Remove the pot from heat, sprinkle freshly chopped parsley on top for a burst of color and freshness. Serve hot as a delicious, comforting one-pot meal perfect for the whole family.
Notes
- You can use other types of cheese such as Monterey Jack or mozzarella for a different flavor profile.
- To reduce cooking time, cut the potatoes into smaller cubes but be careful not to overdo it or they may become mushy.
- For a spicier kick, add a pinch of cayenne pepper along with the paprika.
- This recipe stores well and can be refrigerated for up to 3 days. Reheat gently on the stovetop.
- Adding frozen peas or carrots in step 4 can increase nutritional value and add color.
