Creamy Beef and Potatoes
Creamy Beef and Potatoes … A One-Pan Recipe
One skillet is all it takes … This creamy, cheesy, and hearty beef and potato dish is just what your belly ordered! Easy prep time, easy to cook, and easy clean up with this one-pan meal. A mix of cream cheese, sour cream, shredded cheese, fresh garlic, Worcestershire sauce, and beef broth blends together into a delicious creamy sauce that melts in your mouth!
You can alter this recipe to have the consistency of a Creamy Beef and Potato Soup by adding a little more beef broth but its desire is to be more of a hearty stew. However, when you begin to mash up the cubed potatoes, the creamy sauce begins to absorb into that starchy goodness leaving almost little need for a spoon! My favorite way to enjoy this easy recipe is with a few slices of French bread for dipping and sopping up all the delicious sauce! Try our favorite Rosemary French Bread recipe.
What do you need to make Creamy Beef and Potatoes?
Here is what you will need from the grocery store:
- Potatoes, 4 medium potatoes – diced into small cubes
- Ground beef, 1 pound ground beef
- Kosher salt
- Black pepper
- Olive oil, 2 tablespoons olive oil
- Butter, 2 tablespoons butter
- Yellow onion, 1 large yellow onion – diced
- Sweet peppers, 4 small sweet peppers – chopped *or 1 medium bell pepper chopped
- Carrots, 2 whole carrots – diced small
- Garlic, 3 cloves of fresh garlic – minced
- Worcestershire sauce, 4 teaspoons Worcestershire sauce
- Beef broth, 3½ cups beef broth
- Cream cheese, 4 ounces cream cheese
- Sour cream, 1 cup sour cream
- Shredded cheese, 2½ cups shredded cheese (your favorite kind)
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Creamy Beef and Potatoes is similar to a stew or thick soup. You can serve it over a thick slice of homemade french bread or add a little more beef broth to give it a more soup-like texture.
How to make Creamy Beef and Potatoes
- Dice the potatoes into small cubes, cut the carrots into thin slices, and mince 3 cloves of garlic. Set to the side. * Note: The smaller the cube and slice size, the faster the potatoes and carrots will cook.
- Using a large and deep pan or cast-iron skillet, brown the ground beef over medium heat until it is no longer pink. Season to preferred taste. Drain the grease from the pan and transfer the ground beef to a bowl or plate until ready for use.
- Once the grease has been removed and the ground beef set aside, heat the olive oil and butter in the same pan over medium-high heat. Add in the onions and then garlic. Cook until softened and fragrant.
- Pour in beef broth.
- Next, add in the potatoes, carrots, peppers, onion, cooked ground beef, and only 2 teaspoons of Worcestershire sauce. Add 2 tablespoons of butter, then sprinkle with salt and pepper.
- Taste test and add the remaining 2 teaspoons of Worcestershire sauce, if needed, to increase the flavor. Keep the potatoes and carrots covered with the liquid to soften quickly.
- Reduce the heat to simmer and cook uncovered for about 10 to 15 minutes, or until the carrots and potatoes are soft and tender but not squishy or mashable.
- Remove from heat. Stir in the sour cream, cream cheese, and 2 cups of shredded cheese until melted.
- Top the dish with the remaining ½ cup of shredded cheese and serve.
Next, add the potatoes, carrots, peppers, onion, cooked ground beef, and only 2 teaspoons of Worcestershire sauce. Add 2 tablespoons of butter, then sprinkle with salt and pepper.
Top the dish with the remaining ½ cup of shredded cheese and serve.
And Creamy Beef and Potatoes is ready to serve! Enjoy!
More Beef Recipes
Check out some of our favorite ways to use beef in a variety of recipes. If you’re looking for more ideas, click on the “SEE ALL BEEF RECIPES” link above!
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Creamy Beef and Potatoes
Equipment
- 1 Large + deep pan or a large cast-iron skillet
Ingredients
- 4 medium potatoes , diced into small cubes
- 1 lb ground beef
- salt + pepper , to preferred taste
- 2 tbsp olive oil
- 4 tbsp butter , divided
- 1 large onion , diced
- 4 small sweet peppers , chopped *or 1 medium bell pepper chopped
- 2 carrots , diced small
- 3 cloves garlic , minced
- 4 tsp Worcestershire sauce
- 3½ cups beef broth
- 4 ounces cream cheese
- 1 cup sour cream
- 2½ cups shredded cheese * your favorite kind
Instructions
- Dice the potatoes into small cubes, cut the carrots into thin slices, and mince 3 cloves of garlic. Set to the side. * The smaller the cube and slice size, the faster the potatoes and carrots will cook.
- Using a large and deep pan or cast-iron skillet, brown the ground beef over medium heat until it is no longer pink. Season to preferred taste. Drain the grease from the pan and transfer the ground beef to a bowl or plate until ready for use.
- Once the grease has been removed and the ground beef set aside, heat the olive oil and butter in the same pan over medium-high heat. Add in the onions and then garlic. Cook until softened and fragrant. Next add in the potatoes, carrots, peppers, onion, cooked ground beef, and only 2 teaspoons of Worcestershire sauce. Add 2 tablespoons of butter, then sprinkle with salt and pepper.
- Taste test and add the remaining 2 teaspoons of Worcestershire sauce, if needed, to increase the flavor. Pour in beef broth. Keep the potatoes and carrots covered with the liquid to soften quickly.
- Reduce the heat to simmer and cook uncovered for about 10 to 15 minutes, or until the carrots and potatoes are soft and tender but not squishy or mashable.
- Remove from heat. Stir in the sour cream, cream cheese, and 2 cups of shredded cheese until melted. Top the dish with the remaining ½ cup of shredded cheese and serve.
Notes
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