Potato-Topped Ground Beef Skillet
Recipe adapted from Taste of Home
Prep Time: 25 minutes
Cook Time: 45 minutes
Serves: 8
Ingredients
*ingredients available at the market
2 pounds lean ground beef (90% lean)*
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, chopped*
4 medium carrots, sliced*
1/2 pound sliced fresh mushrooms*
4 garlic cloves, minced*
2 tablespoons all-purpose flour
2 teaspoons herbes de Provence
1-1/4 cups dry red wine* or reduced-sodium beef broth
1 can (14-1/2 ounces) reduced-sodium beef broth
TOPPING:
1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices*
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Parmesan cheese
Minced fresh parsley*
In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan.
In same pan, heat oil over medium-high heat; sauté onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly.
Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
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