Potato-Topped Ground Beef Skillet

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  24 oz or 680g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 large or 150g

• Carrots

  Raw

  4 medium or 244g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Herbes de Provence

  Spice Islands

  2 tsp or 2g

• Red wine

  Alcoholic beverage, table

  2 serving 5 fl oz or 294g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Red potatoes

  Flesh and skin, raw

  4 potato, medium or 852g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. In a broiler-safe skillet, cook and crumble the beef over medium-high heat until no longer pink, about 6-8 minutes. Stir in salt and pepper, then remove from the pan.
2. In the same pan, heat half of the olive oil over medium-high heat. Sauté the onion, carrots, mushrooms, and garlic until the onion is tender, about 4-6 minutes.
3. Stir in the flour and herbes de Provence; cook for 1 minute. Stir in the dry red wine and bring to a boil, cooking for 1 minute while stirring to loosen browned bits from the pan.
4. Add the beef and broth, then return to a boil. Reduce heat and simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
5. Meanwhile, place potatoes in a large saucepan and add water to cover. Bring to a boil, reduce heat, and cook uncovered until tender, about 10-12 minutes. Drain and cool slightly.
6. Preheat the broiler. Arrange potatoes over the stew, overlapping slightly, and brush lightly with remaining oil. Sprinkle with salt, pepper, and cheese.
7. Broil 5-6 inches from the heat until the potatoes are lightly browned, about 6-8 minutes.
8. Let stand for 5 minutes and garnish with parsley before serving.

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