This rustic beef and vegetable skillet is the kind of cozy, one-pan dinner that checks every box: hearty, veggie-packed, and made with simple pantry spices. It’s perfect for busy weeknights when you want real comfort food without a sink full of dishes.
Why you’ll love this beef and vegetable skillet
- One pan: Everything cooks in a single skillet for easy cleanup.
- Balanced: Protein, potatoes, and colorful vegetables in every bite.
- Flexible: Swap in whatever vegetables you have on hand.
- Big flavor: Seared beef plus a quick pan sauce makes it taste slow-cooked.
Ingredients
- 1 1/4 lb lean ground beef (85–90%)
- 1 tbsp olive oil (optional, if beef is very lean)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups baby potatoes, halved (or Yukon gold, diced small)
- 1 cup carrots, sliced into coins
- 1 bell pepper, diced (any color)
- 1 1/2 cups green beans, trimmed and halved
- 1 tbsp tomato paste
- 1 1/2 tsp kosher salt (plus more to taste)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 3/4 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped fresh parsley (optional)
How to make Rustic Beef and Vegetable Skillet
1) Brown the beef. Heat a large, heavy skillet (12-inch works best) over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned. Season with a pinch of salt and pepper. Transfer beef to a plate, leaving about 1–2 tbsp drippings in the pan.
2) Sauté the aromatics. Add onion to the skillet and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
3) Start the potatoes and carrots. Add potatoes and carrots. Stir in tomato paste, smoked paprika, thyme, remaining salt, pepper, and red pepper flakes (if using). Cook 2 minutes to toast the spices.
4) Simmer to tender. Pour in beef broth and Worcestershire sauce, scraping up browned bits from the bottom. Cover and reduce heat to medium-low. Simmer 10–12 minutes, stirring once or twice, until potatoes are nearly tender.
5) Add the quick-cooking vegetables. Stir in bell pepper and green beans. Cover and cook 5–7 minutes, until vegetables are crisp-tender and the liquid has reduced into a light sauce.
6) Finish and serve. Return the browned beef (and any juices) to the skillet and stir to combine. Cook 2–3 minutes to heat through. Taste and adjust salt/pepper. Sprinkle with parsley and serve hot.
Tips for best results
- Get real browning: Let the beef sit a minute or two before stirring so it develops a deep crust (big flavor).
- Cut potatoes small: Smaller pieces cook quickly and evenly in a skillet.
- Control the sauce: If it looks dry, add a splash more broth. If it’s too wet, uncover and simmer 2–3 minutes.
- Veg swaps: Try zucchini, mushrooms, peas, or corn. Add tender veggies near the end so they don’t overcook.
Serving ideas
- Serve as-is for a complete one-pan meal.
- Spoon over rice or buttered egg noodles to stretch it further.
- Add a simple side salad or crusty bread to mop up the pan sauce.
Storage and reheating
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Freeze up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat with a splash of broth or water, or microwave in 30-second bursts until hot.
Rustic Beef and Vegetable Skillet (Printable Recipe)
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 45 minutes
- Servings: 4
Instructions
- Brown ground beef in a large skillet over medium-high heat. Transfer to a plate.
- Sauté onion in the same skillet 3–4 minutes; add garlic for 30 seconds.
- Add potatoes and carrots. Stir in tomato paste, paprika, thyme, salt, pepper, and red pepper flakes; cook 2 minutes.
- Add broth and Worcestershire; scrape up browned bits. Cover and simmer 10–12 minutes until potatoes are nearly tender.
- Add bell pepper and green beans; cover and cook 5–7 minutes until crisp-tender.
- Return beef to skillet; cook 2–3 minutes. Adjust seasoning and top with parsley.
