Hearty Ground Beef Skillet

BeefDiner-StyleOvenStove-Top
Time :1 hour 10 minutes
Yield :8 servings
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The Scoop

 If you’ve ever wanted to channel fancy bistro energy while still essentially eating a pan of cheesy meat and potatoes in your sweatpants, placing overlapping potato scales on top is pure tactical genius.
Let the red wine, garlic, and Herbes de Provence do the work while you take all the credit!
Hack it:
Replace the sliced red potatoes with thin rounds of zucchini, yellow squash, or a layer of mashed cauliflower to cut the carbs while keeping the rich topping texture.
Swap the dry red wine for an equal amount of additional beef broth mixed with 1 tablespoon of red wine vinegar or dark pomegranate juice to keep that deep, complex acidity.
Toss in frozen peas, chopped green beans, or baby spinach right before simmering the beef mixture to easily double the vegetable content.
Leftovers:
Transfer leftover beef and potato mix into a baking dish, top with extra shredded cheddar or Gruyère, and bake at 375°F (190°C) until bubbling and golden.
Chop up leftover potatoes and beef, throw into a hot skillet with olive oil until crisp on the edges, and top with two fried eggs for an incredible morning meal.
Reheat a portion of the rich beef and mushroom mixture, hollow out a crusty baguette or French roll, and stuff it generously with the meat and melted cheese.

Ingredients

For the skillet:

  • 2 pounds lean ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 medium carrots, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Herbes de Provence
  • 1 1/4 cups dry red wine or reduced-sodium beef broth
  • 1 (14.5-ounce) can reduced-sodium beef broth

For the topping:

  • 1 1/4 pounds red potatoes, cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup parmesan cheese, shredded
  • fresh parsley, optional, minced

Directions

  • In a 12-inch cast-iron or other ovenproof skillet, cook and crumble the ground beef over medium-high heat until no longer pink, about 6-8 minutes.
  • Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Transfer the beef to a plate.
  • In the same pan, heat 1 tablespoon of the oil over medium-high heat until shimmering.
  • Add the onions, the carrots, the mushrooms, and the garlic and sauté until the onions are tender, about 4-6 minutes.
  • Stir in the flour and the Herbes de Provence and cook for 1 minute.
  • Stir in the wine and bring the mixture to a boil.
  • Cook the mixture for 1 minute, stirring to loosen any browned bits from the pan.
  • Add the cooked beef and the beef broth, then bring the mixture to a boil again.
  • Reduce the heat to low and cover the skillet.
  • Simmer, stirring occasionally, until the flavors are blended, about 30 minutes.
  • Transfer the skillet from the heat.
  • Place the potatoes in a large saucepan and add enough water to cover them.
  • Bring the potatoes to a boil, then reduce the heat.
  • Cook the potatoes at a simmer until tender, about 10-12 minutes.
  • Drain the potatoes and allow them to cool slightly.
  • Preheat the broiler.
  • Arrange the potatoes over the stew, overlapping slightly, and brush them lightly with the remaining olive oil.
  • Sprinkle the potatoes with the remaining salt and the remaining pepper.
  • Sprinkle the parmesan on top of the potatoes.
  • Broil the skillet about 5-6 inches from the heat until the potatoes are lightly browned, about 6-8 minutes.
  • Let stand for 5 minutes.
  • Sprinkle with the parsley and serve.
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