Italian Beef and Potatoes
Juicy beef, aromatic vegetables, and tender potatoes in an herby, parmesan-spiked tomato sauce! This gluten-free, one-pan meal will blow your mind!
This one-pan meal is perfect for a busy night! And since all the ingredients cook together in the same pot, everything is incredibly flavorful. Beef, tomatoes, herbs, potatoes, and parmesan cheese – all simmered together to perfection. Plus there’s a hint of Worcestershire sauce, which catapults all the other nuances of the dish.
This is a great family-friendly meal. Kids and adults will love this dish because it’s comforting, cheesy, beefy, and loaded with potatoes. It’s not spicy – but for those who like heat, you can add crushed red pepper flakes and serve hot sauce at the table.
This meal is gluten-free and healthy too! I used lean ground beef so there wasn’t any fat to drain from the pan. Then, the rest of the ingredients are wholesome and healthy – tomatoes, potatoes, herbs, and parmesan cheese!
Can you make this dish with ground poultry? Yes! Ground turkey and ground chicken work just as well! You can also make this dish with pork sausage!
What pan should you use for this Italian beef and potatoes? I used my deep cast iron skillet to make sure the ingredients could move around in the pan while simmering. If your pan is overcrowded, the potatoes won’t cook properly. If you don’t have a large, deep (12-inch) skillet, use a saucepan or stock pot.
What should you serve with your Italian beef and potatoes? This one-pan recipe is basically a complete meal, but if you want to add some vegetables, I suggested steamed or roasted broccoli or asparagus, or steamed spinach, or a mixed green salad.
Italian Beef and Potatoes
Ingredients
- 1 pound lean ground beef
- 1 green bell pepper, seeded and chopped
- 1/2 cup chopped onion, any color
- 2-3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 1 cup beef broth or water, plus more if needed
- 14- ounce can diced tomatoes, regular or fire-roasted
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 pound small gold or red potatoes, halved or quartered so pieces are 1/2-inch each
- 1/4 cup grated parmesan cheese, plus more for serving
- Fresh basil for serving, optional
Instructions
- Brown the beef in a large, deep skillet or saucepan over medium-high heat, breaking up the meat as it cooks. Add the bell pepper, onion, and garlic and cook for 3 to 5 minutes, until the vegetables soften. Add the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
- Add the broth, tomatoes, tomato paste, Worcestershire sauce, and red pepper flakes and bring to a simmer. Add the potatoes, reduce the heat to medium-low and simmer, uncovered, for 20 to 25 minutes, until the potatoes are fork-tender and the mixture thickens, adding more broth or water if necessary to keep the potatoes in simmering liquid. Fold in the parmesan cheese.
- Season to taste with salt and black pepper. Top with basil (if using) and serve with extra parmesan cheese on the side.