🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

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Some of the most comforting suppers begin with taking a look at what we already have. 💛

I had red potatoes in the refrigerator that needed to be used, ground beef in the freezer, and plenty of frozen vegetables. With peas and carrots and a little freshly grated Parmesan left from making soup, those simple ingredients became a cozy farmhouse supper!

I’ve been looking for more inexpensive meals, and this one stretches a pound of ground beef into four hearty servings. Everything cooks in my trusty Lodge cast-iron skillet—even the potatoes! 🌿

🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

Tender red potatoes, savory ground beef, and sweet peas and carrots come together in a light Parmesan gravy.

Serves: 4
Prep time: 15 minutes
Cook time: 30–35 minutes

🛒 INGREDIENTS

• 1 pound 93% lean ground beef from Walmart, thawed
• 1½ pounds red potatoes, scrubbed and cut into ½-inch cubes, skins on
• 2 cups Great Value Frozen Peas & Carrots
• 1½ cups unsalted beef broth, plus a little more as needed
• 1 tablespoon olive oil, only if needed
• ½ teaspoon Great Value Garlic Powder
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon Great Value Paprika
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper, or to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ¼ cup freshly grated Parmesan cheese, plus a little extra for serving

👩‍🍳 DIRECTIONS

1. Heat a large, deep cast-iron skillet over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Drain excess fat. If the skillet is very dry, add a little olive oil.
2. Stir in the cubed red potatoes, garlic powder, onion powder, paprika, thyme, and black pepper. Pour in the unsalted beef broth, scraping up the flavorful browned bits from the bottom.
3. Bring to a gentle simmer. Reduce the heat, cover with a lid or carefully tent with foil, and cook for 15–20 minutes, stirring occasionally, until the potatoes are nearly tender. Add a splash of broth if needed to keep the pan from becoming dry.
4. Stir in the frozen peas and carrots. Cover and simmer for another 5–10 minutes, until the potatoes are tender and the vegetables are hot throughout.
5. Stir the cornstarch and cold water mixture again, then add it to the gently simmering skillet. Cook and stir for 1–2 minutes, until a light gravy forms.
6. Turn off the heat and let the bubbling settle. Gently stir in the freshly grated Parmesan. Taste before adding any salt, and serve with a little extra Parmesan if desired.

🌿 HELPFUL KITCHEN NOTES

• Cut the potatoes into small, even cubes so they cook evenly. No peeling needed!
• Unsalted broth helps keep added sodium down, while the herbs, spices, and Parmesan bring plenty of flavor.
• Keep the skillet covered and the simmer gentle while the potatoes cook.
• Thaw frozen ground beef in the refrigerator before making this recipe.

💛 A LITTLE ROSEMARYTHYME THOUGHT

Making good use of what we have is one of the quiet comforts of home cooking. A few potatoes, a package from the freezer, and a well-loved skillet can become a warm meal around the family table. Supper doesn’t have to be expensive to be something worth gathering for.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://rosemarythymehome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com