Hearty Beef & Root Vegetable Skillet

Ingredients 📝 Shopping List

• 1 lb ground beef (80/20 or 85/15) ➕
• 1.5 lbs potatoes (Yukon Gold or red potatoes work well) ➕
• 3 medium carrots ➕
• 2 tablespoons beef tallow ➕
• 1 teaspoon salt ➕
• 1/2 teaspoon black pepper ➕
• 1/2 teaspoon garlic powder ➕
• 1/4 teaspoon onion powder ➕
• Optional: 1/4 teaspoon smoked paprika for depth ➕

Instructions

1. Wash and scrub the potatoes. Cut them into 1-inch cubes, leaving the skin on for extra nutrients and texture.
2. Peel the carrots and cut them into 1/2-inch thick rounds or half-moons.
3. In a large skillet or Dutch oven, melt the beef tallow over medium-high heat.
4. Add the cubed potatoes and carrot rounds to the hot tallow. Season with half of the salt, pepper, garlic powder, and onion powder (and smoked paprika if using).
5. Cook, stirring occasionally, for about 10-12 minutes, or until the vegetables are starting to soften and brown.
6. Push the vegetables to the sides of the skillet, creating a space in the center. Add the ground beef to the center of the skillet.
7. Break up the ground beef with a spoon and season it with the remaining salt, pepper, garlic powder, and onion powder.
8. Cook the beef, breaking it up as it browns, until no pink remains. Drain off any excess grease if desired.
9. Stir the cooked ground beef into the vegetables, ensuring everything is well combined.
10. Continue to cook for another 8-10 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to become tender and slightly caramelized.
11. Taste and adjust seasoning if necessary before serving.

Tips & Notes

For crispier potatoes, you can parboil them for 5-7 minutes before adding them to the skillet. Ensure your skillet is large enough to hold all ingredients without overcrowding, which can lead to steaming rather than browning. This dish is delicious served as is or with a dollop of sour cream or a sprinkle of fresh parsley.