LR Experimental

One-Pan Tuscan Beef and Potatoes

Name: One-Pan Tuscan Beef and Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
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

4 servings

servings

10 minutes

active time

45 minutes

total time

Start Cooking

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe Notes

Nutrition

Serving Size

Serves 4

Calories

864 cal

Total Fat

66.3 g

Saturated Fat

19.1 g

Unsaturated Fat

0.0 g

Trans Fat

Cholesterol

0 mg

Sodium

712.0 mg

Total Carbohydrate

40.5 g

Dietary Fiber

6.1 g

Total Sugars

5.3 g

Protein

29.5 g