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Cheesy One-Pot Beef and Potatoes: A Beginner’s Guide to Flavorful Simplicity

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Craving a comforting and satisfying meal that’s also quick and easy? This Cheesy One-Pot Beef and Potatoes is the perfect solution! Tender potatoes, savory ground beef, and colorful peppers are all cooked together in one skillet and topped with a blanket of melted cheddar cheese. Imagine a dish brimming with delicious flavors and textures, ready in just 30 minutes. It’s a treat for the whole family, perfect for busy weeknights. This easy recipe is ideal for beginner cooks, requiring minimal prep and delivering maximum flavor.

Ingredients

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  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1.8 lbs potatoes (starchy, like Russet or Yukon Gold), sliced
  • 2 Romano peppers (or bell peppers), chopped
  • 1.1 lbs lean ground beef
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp sweet paprika
  • 1 tsp black pepper
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp chili flakes (optional)
  • 2 tbsp double concentrated tomato paste
  • 2 tbsp chopped parsley (plus more for garnish)
  • 2 cups chicken broth
  • 1 ½ cups grated cheddar cheese

Instructions

    • Prep the Ingredients: Get all the prep done before you start cooking. Peel the potatoes (if desired), cut lengthwise in half, and slice into ¼ inch/0.5 cm thick slices. Slicing the potatoes thinly and evenly is crucial for them to cook quickly and uniformly. Use a sharp knife or a mandoline slicer for consistent slicing. Finely chop the onion and parsley, and mince the garlic. Cut the Romano peppers (or bell peppers) lengthwise in half, deseed them, and slice them thinly. Having all your ingredients prepped and ready to go before you start cooking will make the cooking process much smoother and faster, especially on busy weeknights. This step can also be done ahead of time and the prepped ingredients stored in the refrigerator until you are ready to cook.

    • Cook the Potatoes: Heat the olive oil and butter in a large non-stick skillet over medium-high heat. The combination of oil and butter helps to prevent sticking and adds flavor. Make sure the skillet is hot before adding the potatoes. Add the potatoes and cook for about 6 minutes, stirring occasionally, until they’re golden brown on all sides. Cooking the potatoes in a single layer will ensure even browning. If you overcrowd the skillet, the potatoes will steam instead of brown. Remove the potatoes from the skillet and set aside.

    • Cook the Peppers and Beef: To the same skillet, add the peppers and cook for 3 minutes, stirring occasionally, until they start to soften. Cooking the peppers before adding the beef allows them to develop their flavor and prevents them from becoming mushy. Add the ground beef, break it up into pieces with a spoon or spatula, and cook until slightly browned, about 2 minutes. Breaking up the ground beef as it cooks ensures even browning and prevents large clumps.

    • Add Flavor: Add the garlic and onion to the skillet and cook until fragrant, about 2 minutes. Adding the garlic and onion after the beef has browned prevents them from burning. Stir frequently to prevent the garlic from sticking and burning. Add the salt, chili flakes, pepper, paprika, and Italian seasoning. Stir in the tomato paste. Adding the spices and tomato paste at this stage allows their flavors to bloom and deepen. Stir well to combine all the ingredients.

    • Combine and Simmer: Add the chopped parsley and the cooked potatoes to the skillet. Stir gently until combined, being careful not to break up the potatoes too much. Pour in the chicken broth, cover the skillet with a lid, and cook for about 10 minutes, or until the potatoes are tender and easily pierced with a fork. Simmering the potatoes in the broth allows them to absorb the flavors and become perfectly tender. Check the potatoes periodically and add more broth if necessary. Remove the lid and simmer for a few more minutes, until the broth is almost completely evaporated and the sauce has thickened slightly. Removing the lid during the last few minutes of cooking allows the sauce to reduce and concentrate its flavor.

    • Melt the Cheese: When the potatoes are tender and the sauce has thickened, sprinkle the grated cheddar cheese evenly over the top of the mixture. Close the lid and let the cheese melt completely, about 1-2 minutes. Covering the skillet with a lid traps the heat and helps the cheese to melt quickly and evenly. You can also place the skillet under the broiler for a minute or two to melt the cheese and brown it slightly, but watch it carefully to prevent burning.

    • Serve: Top the cheesy beef and potatoes with more chopped parsley and chili flakes for garnish. Serve immediately while still hot for the best flavor and texture. The cheese will be perfectly melted and the potatoes will be tender and flavorful. A side salad or some crusty bread makes a perfect accompaniment to this hearty one-pot meal.

Notes

  • Slice potatoes thinly for even cooking.
  • Don’t overcrowd the skillet.
  • Adjust seasonings to taste.
  • Get creative with other vegetables or cheeses.

Find it online: https://susanrecipes.com/cheesy-one-pot-beef-and-potatoes-a-beginners-guide-to-flavorful-simplicity/