Shipwreck Skillet Dinner
Dive into comfort food bliss with this easy and hearty Shipwreck Skillet Dinner—a one-pan wonder loaded with flavor and nourishing ingredients! This rustic recipe combines savory ground beef, tender russet potatoes, sweet carrots, and vibrant green beans, all simmered in a rich blend of diced tomatoes, beef broth, and a splash of Worcestershire sauce for depth. Seasoned with paprika, thyme, and garlic for a warm and homey touch, this skillet dinner comes together in just 50 minutes, making it perfect for busy weeknights or satisfying family meals. With its layers of textures and bold flavors, this dish is a crowd-pleaser that’s as wholesome as it is delicious. Serve it steaming hot and enjoy a true comfort classic that feels like a hug in a bowl!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large yellow onion
- 2 large garlic cloves
- 3 medium russet potatoes
- 2 large carrots
- 15 ounces canned diced tomatoes
- 1 cup frozen green beans
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Thickly slice the carrots and dice the onion. Mince the garlic.
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, sauté the onions and garlic for 2-3 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook and break it apart with a wooden spoon until browned, about 5-7 minutes. Drain any excess grease, if necessary.
Layer the diced potatoes and sliced carrots evenly over the cooked beef in the skillet.
Pour the canned diced tomatoes (with their juice) over the vegetables. Then add the frozen green beans on top.
In a small bowl, mix together the beef broth, Worcestershire sauce, paprika, thyme, salt, and black pepper. Pour this mixture evenly over the contents of the skillet.
Bring the mixture to a gentle simmer over medium heat. Cover the skillet with a lid, reduce the heat to low, and cook for 25-30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
Remove the lid and stir gently to combine all layers. Adjust seasoning with additional salt or pepper, if needed.
Serve the Shipwreck Skillet Dinner hot, garnished with fresh parsley (optional).
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
