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- 1
Brown the beef
In a 12-inch cast-iron or other ovenproof skillet, cook and crumble the ground beef over medium-high heat until no longer pink, 6-8 minutes. Stir in the salt and pepper, then remove the beef from the pan.
- 2
Build the stew base
In the same pan, heat 1 tablespoon olive oil over medium-high heat and saute the chopped onion, sliced carrots, sliced mushrooms, and minced garlic until the onion is tender, 4-6 minutes. Stir in the flour and herbes de Provence and cook for 1 minute. Stir in 1-1/4 cups beef broth (or red wine if you want to splash out), bring to a boil, and cook 1 minute, scraping up the browned bits. Add the beef back in along with the 14.5 oz can of beef broth, return to a boil, then reduce heat and simmer covered until the flavors come together, about 30 minutes, stirring occasionally.
- 3
Cook the potatoes
Meanwhile, place the sliced red potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat and cook uncovered until tender, 10-12 minutes. Drain and let cool slightly.
- 4
Top and broil
Preheat the broiler. Arrange the potato slices over the beef stew, overlapping slightly. Brush lightly with 1 tablespoon olive oil and sprinkle with salt, pepper, and the parmesan cheese. Broil 5-6 inches from the heat until the potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes, and sprinkle with fresh parsley if you've got it.
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Cast-Iron Potato-Topped Beef Skillet
Created by: BudgetBites
Ingredients
- 2 lb ground beef
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion
- 4 carrots
- 1/2 lb mushrooms
- 4 garlic cloves
- 2 tbsp all-purpose flour
- 2 tsp herbes de Provence
- 1 1/4 cup beef broth
- 14 1/2 oz beef broth
- 1 1/4 lb red potatoes
- 1 tbsp olive oil
- 1/4 tsp salt
- black pepper, to taste
- 1/3 cup parmesan cheese
- fresh parsley, optional
Instructions
- Brown the beefIn a 12-inch cast-iron or other ovenproof skillet, cook and crumble the ground beef over medium-high heat until no longer pink, 6-8 minutes. Stir in the salt and pepper, then remove the beef from the pan.
- Build the stew baseIn the same pan, heat 1 tablespoon olive oil over medium-high heat and saute the chopped onion, sliced carrots, sliced mushrooms, and minced garlic until the onion is tender, 4-6 minutes. Stir in the flour and herbes de Provence and cook for 1 minute. Stir in 1-1/4 cups beef broth (or red wine if you want to splash out), bring to a boil, and cook 1 minute, scraping up the browned bits. Add the beef back in along with the 14.5 oz can of beef broth, return to a boil, then reduce heat and simmer covered until the flavors come together, about 30 minutes, stirring occasionally.
- Cook the potatoesMeanwhile, place the sliced red potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat and cook uncovered until tender, 10-12 minutes. Drain and let cool slightly.
- Top and broilPreheat the broiler. Arrange the potato slices over the beef stew, overlapping slightly. Brush lightly with 1 tablespoon olive oil and sprinkle with salt, pepper, and the parmesan cheese. Broil 5-6 inches from the heat until the potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes, and sprinkle with fresh parsley if you've got it.