Italian Beef and Potatoes

Juicy beef, aromatic vegetables, and tender potatoes in an herby, parmesan-spiked tomato sauce. And it all comes together in one pan.

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword beef and potatoes, ground beef, one pan meal

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 315kcal

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

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.