Ingredients
Scale
- 1 lb Ground Beef (80/20 or 85/15 works best)
- 3 Large Russet Potatoes, peeled and diced into 1/2-inch cubes
- 1 Yellow Onion, finely chopped
- 2 cups Beef Broth (prepared from bouillon for extra savings)
- 1 cup Frozen Peas and Carrots
- 2 cloves Garlic, minced
- 1 tsp Dried Thyme
- Salt and Black Pepper to taste
- 1 tbsp Vegetable Oil
Instructions
- Place a large skillet or cast-iron pan over medium-high heat and add the vegetable oil. Once the oil shimmers, add the ground beef and chopped onion. Use a wooden spoon to break the meat into small crumbles. Cook until the beef is browned and the onions are translucent, about 5 to 7 minutes. Drain any excess grease from the pan, but leave a little bit for flavor. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced potatoes to the skillet along with the dried thyme, salt, and pepper. Toss everything together to coat the potatoes in the beef drippings. Pour in the beef broth, ensuring the liquid covers most of the potatoes. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a lid and simmer for 12 to 15 minutes, or until the potatoes are fork-tender and have absorbed most of the liquid.
- Remove the lid and stir in the frozen peas and carrots. The residual heat from the skillet will cook the frozen vegetables in about 2 minutes. Stir the mixture gently so you do not mash the tender potatoes. Taste the dish and add more salt or pepper if needed. Once the sauce has thickened slightly and the vegetables are bright and warm, remove the skillet from the heat. Spoon large portions into bowls and serve immediately while steaming hot.
- Cook Time: 30 minutes