Stop stressing about what’s for dinner tonight. This one-pot ground beef and potatoes recipe is the ultimate “set it and forget it” stovetop meal that actually tastes like you spent hours on it!
What makes this recipe great
Look, I get it. It’s 5:00 PM, the kids are arguing over a Lego set, and the last thing you want to do is scrub four different pans. This One-Pot Ground Beef and Potatoes has become my weeknight hero for a few reasons:
- Zero “Side Dish” Stress: The starch, the protein, and the veggies are all in one pot. You don’t even have to boil a separate pot of water.
- Pantry Staples Heavy: If you have a pound of beef in the freezer and a bag of potatoes, you’re 90% of the way there.
- Actually Filling: Unlike a salad or a light soup, this sticks to their ribs so nobody is asking for a snack ten minutes after the plates are cleared.
Let’s see how we make this:
Ingredients we’re going to use
This is about swaps and notes – jump to the ingredient list for the measurements etc.
The Beef: I usually grab the 93/7 pack. If you use something fattier, you might need to drain the grease. If you’re feeling “healthy,” ground turkey works too — just add extra seasoning so it doesn’t turn out bland.
The Potatoes: Gold or red potatoes are my favorites here because you don’t technically have to peel them if you’re in a rush. Just scrub and chop.
Tomato Paste: Don’t skip the step where you “fry” the paste for a minute. It takes away that raw tinny taste and makes the gravy taste rich.
The Vinegar: This is the secret. It adds a little zing that cuts through the heaviness of the beef. Balsamic is my favorite, but use whatever you have. Soy sauce or Worcestershire are also great!
Recipe walkthrough
This is about tips and hints, and the process photos if you need a visual guide. Jump to the instructions for the precise steps.
1: The browning.
When you’re browning the beef, get it really crumbled. Nobody wants a giant grey meatball in their stew. If there’s a ton of grease, drain some, but leave a little for sautéing those veggies — it’s free flavor.
2: Assembling the stew.
Once you add the broth and potatoes, keep the heat low. You want a gentle bubble, not a rolling boil, or the potatoes might turn into mush before the middle is cooked.
3: Finish.
When you whisk in the cornstarch, make sure that water is cold. If you use warm water, it’ll clump up and you’ll be hunting for little white flour balls for ten minutes.
Toss those frozen peas in at the very end — they only need a few minutes to bright up and get heated through.
4: Serve!
This is plenty on its own, but I usually grab a loaf of grocery store French bread to swish around in the gravy. If I’m feeling extra, a dollop of sour cream on top is amazing!
Tl; dr: All the important stuff at a glance
If you read nothing else in this post, this is what you need to know:
- Cutting matters: Cut your potatoes into small, even cubes (about half an inch) so they cook fast and at the same rate.
- Don’t skip the sear: Let the beef get nice and brown before adding liquid.
- The “Slurry” Trick: Always mix cornstarch with cold liquid before adding it to the hot pot to avoid lumps.
- Cover it up: Keep the lid on while the potatoes simmer to trap the steam.
- Quick recipe rundown: Brown ground beef. Add onion and peppers. Assemble stew, simmer. Thicken with cornstarch slurry and finish simmering with frozen peas.
FAQs
Can I make this in the slow cooker?
Totally. Brown the beef and onions/peppers first, then toss everything (except the peas and cornstarch) in the crockpot on low for 6-7 hours. Stir in the starch slurry and peas at the end.
What if my kids hate peas?
Swap them for frozen corn or even some chopped green beans. The recipe is super forgiving! You can also skip the peppers and use sliced carrots instead.
Can I freeze the leftovers?
Potatoes can get a little grainy when frozen and thawed, so I’d say keep this in the fridge for up to 3 days. It actually tastes better the next day anyway!
If you loved this easy cleanup, you have to try my Sheet Pan Chicken Fajitas, the One Pot Rigatoni Bolognese or this One Pan Chicken and Rice Bake!
One Pot Ground Beef and Potatoes
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 onion (chopped)
- 2 red bell peppers (diced)
- 2 cloves garlic (minced)
- 4 tablespoons tomato paste
- 2 teaspoons ground paprika
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 cups beef broth
- 2 teaspoons balsamic vinegar (OR Worcestershire sauce)
- 1.5 pounds potatoes (peeled and diced)
- 1-2 tablespoons cornstarch (use less for a brothier dish)
- 1 cup frozen peas
Instructions
- Brown beef: Heat a large pot over medium-high heat. Once hot, add the oil and brown the beef until crumbled.1 tablespoon oil, 1 pound ground beef
- Add vegetables: Reduce the heat to medium. Add the onion, bell pepper and garlic, and sauté for 2 more minutes.1 onion, 2 red bell peppers, 2 cloves garlic
- Assemble gravy base: Stir in tomato paste, ground paprika, smoked paprika and garlic powder until fragrant. Then, stir in the beef broth and balsamic vinegar.4 tablespoons tomato paste, 2 teaspoons ground paprika, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 2 cups beef broth, 2 teaspoons balsamic vinegar
- Simmer: Add the potatoes and reduce the heat to a good simmer. Cover and simmer for 20-30 minutes.1.5 pounds potatoes
- Finish: Whisk the cornstarch with a small amount of cold water, then stir into the stew. Add the peas and simmer for another 8-10 minutes, until the potatoes are tender. Serve immediately with crusty bread.1-2 tablespoons cornstarch, 1 cup frozen peas
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