Hash Beef with Potatoes (Printable)
Tender beef cubes cooked with potatoes, onion, bell pepper, and spices for a comforting meal.
# Ingredient List:
→ Meats
01 - 1 lb beef sirloin or chuck, cut into small cubes
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 1 carrot, peeled and diced
06 - 2 cloves garlic, minced
→ Fats & Oils
07 - 2 tablespoons vegetable oil
→ Seasonings
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon dried thyme
→ Liquids
12 - 1/2 cup beef broth
→ Optional Garnish
13 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add beef cubes and brown evenly on all sides, about 4 to 5 minutes. Remove beef and set aside.
02 - Add remaining tablespoon of oil to the skillet. Sauté onion, bell pepper, carrot, and garlic until softened, about 3 to 4 minutes.
03 - Incorporate diced potatoes and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
04 - Return browned beef to the skillet. Season mixture with salt, black pepper, smoked paprika, and dried thyme.
05 - Pour in beef broth and bring to a gentle simmer.
06 - Reduce heat to low, cover skillet, and cook for 15 to 20 minutes until potatoes are tender and beef is fully cooked. Stir occasionally and add a splash of broth or water if too dry.
07 - Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- Everything happens in one skillet, which means minimal cleanup when you're tired and hungry.
- The beef gets impossibly tender while the potatoes soak up all those savory, paprika-tinged flavors.
- It's flexible enough to adapt to whatever vegetables are calling to you from the produce drawer.
02 -
- Don't skip browning the beef properly—those crusty, caramelized edges are where so much flavor lives, and rushing it leaves you with gray, one-dimensional meat.
- If things look too dry as they cook, add a splash of broth or water rather than panicking; the vegetables release moisture, and the beef broth evaporates, so some adjustment is totally normal.
03 -
- Cut your vegetables slightly smaller than you think you need to—they'll release more flavor and create a more cohesive, unified dish rather than separate components swimming in sauce.
- Let the beef sit untouched for that crucial first minute after hitting the hot oil; the urge to move it around is strong, but those brown, crusty edges are where the magic happens.