Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp olive oil
  • 2 medium gold potatoes, diced into 1/2-inch cubes
  • 2 medium carrots, sliced into thin rounds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Prepare the vegetables by dicing the gold potatoes into uniform 1/2-inch cubes and slicing the carrots into thin rounds.
  2. Heat olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and seared. Drain excess fat, leaving approximately one tablespoon in the pan.
  3. Add the diced onion and carrots to the skillet. Sauté for 3–5 minutes until onions are translucent. Stir in minced garlic, dried thyme, and smoked paprika, cooking for 60 seconds.
  4. Stir in the diced potatoes, beef broth, and Worcestershire sauce. Bring to a simmer, then reduce heat to medium-low.
  5. Cover with a lid and cook for 10–12 minutes until potatoes are fork-tender and the liquid has reduced into a glaze.
  6. Season with salt and black pepper to taste and garnish with chopped fresh parsley before serving.