Description
This one-pan wonder has all the flavor of an elaborate meal without the cleanup – creamy, savory, and ready in under 40 minutes!
Ingredients
Scale
- 1½ lbs beef chuck or sirloin, cut into 1-inch cubes
- 1½ lbs Yukon Gold potatoes, diced into ¾-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken or beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese (cheddar, Gruyère, or a blend), optional
Instructions
- Pat meat dry and season with salt and pepper. If par-cooking potatoes, place diced potatoes in a microwave-safe bowl with 1 tablespoon water, cover, and microwave for 4-5 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown meat in batches, about 2-3 minutes per side. Transfer to a plate.
- Add remaining oil to the same pan. Sauté onion until translucent (3-4 minutes), then add garlic and cook for 30 seconds.
- Add potatoes to the pan and cook for 5-7 minutes until beginning to turn golden. Deglaze with a splash of broth if needed.
- Pour in the remaining broth, add dried herbs, paprika, and Dijon mustard. Return meat to the pan. Bring to a simmer, reduce heat to medium-low, cover and cook 10-15 minutes until potatoes are tender.
- Stir in heavy cream and simmer uncovered for 5-7 minutes until sauce thickens. Add cheese if using, cover until melted. Stir in parsley and adjust seasoning.
- Serve hot, garnished with additional parsley.