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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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 💛🏡
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