One-Pan Tuscan Beef and Potatoes

Prep: 10 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

As long as you have a pound of ground beef in your refrigerator, a delicious and easy dinner is never out of reach. Ground beef is a protein powerhouse that takes the lead in meals from homestyle meatloaf to restaurant-style egg roll in a bowl, and everything in between. This recipe for Tuscan ground beef and potatoes features the classic pairing of beef and potatoes, but takes flavor inspiration from one of The Kitchn’s most popular recipes: Tuscan chicken. The star is the velvety sauce made of sun-dried tomatoes, Parmesan cheese, and a splash of cream. Everything cooks in a single skillet, so each bite is infused with delicious flavor.

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, diced (about 1 1/2 cups)
1 teaspoon garlic powder
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more for garnish
1 1/2 pounds baby gold potatoes (1 to 1 1/2 inches wide), peeled if desired and halved
1/2 cup julienne-cut sun-dried tomatoes (about 2 ounces), drained if oil-packed
2 teaspoons fresh thyme leaves (about 12 sprigs), plus more for garnish
1 teaspoon dried Italian seasoning
1 1/2 cups low-sodium chicken or beef broth
1/2 cup heavy cream
1 ounce Parmesan cheese (1/2 cup lightly packed freshly grated or 1/3 cup store-bought grated), plus more for garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, 1 diced medium yellow onion, 1 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces, until browned and cooked through, 6 to 8 minutes.
Stir in 1 1/2 pounds halved baby gold potatoes, 1/2 cup thinly sliced sun-dried tomatoes, 2 teaspoons fresh thyme leaves, and 1 teaspoon dried Italian seasoning until combined.
Stir in 1 1/2 cups low-sodium chicken broth and 1/2 cup heavy cream; bring to a simmer. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir. Continue to cook uncovered, reducing the heat to medium-low if the pan begins to look dry, until the potatoes are tender, 10 to 15 minutes more.
Stir in 1 ounce finely grated Parmesan cheese until melted. Taste and season with more kosher salt as needed. Garnish with more fresh thyme leaves, black pepper, and Parmesan cheese if desired.