High Protein Ground Beef (Printable)

Hearty lean ground beef with potatoes and veggies offers a satisfying, protein-rich meal.

# What You Need:

→ Proteins

01 - 1.1 lb lean ground beef (at least 90% lean)

→ Vegetables

02 - 1.3 lb russet potatoes, diced into 1 cm cubes
03 - 1 medium yellow onion, finely chopped
04 - 2 medium carrots, diced
05 - 2 cloves garlic, minced
06 - 3.5 oz baby spinach, roughly chopped
07 - 2 tablespoons chopped fresh parsley

→ Pantry & Seasonings

08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon dried thyme
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon kosher salt
13 - ½ cup low-sodium beef broth

→ Optional Toppings

14 - ½ cup shredded reduced-fat cheddar cheese

# How To Cook:

01 - Heat olive oil in a large skillet over medium heat. Add onion and carrots; sauté for 3–4 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high and add ground beef. Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir in potatoes, smoked paprika, thyme, salt, and black pepper. Cook for 2 minutes, stirring to coat evenly.
05 - Pour in beef broth. Cover, reduce heat to low, and simmer for 18–20 minutes, stirring occasionally, until potatoes are tender.
06 - Stir in baby spinach and cook for 1–2 minutes until wilted.
07 - Taste and adjust seasoning if needed.
08 - Sprinkle with shredded cheddar cheese if desired, cover, and let cheese melt for 2 minutes before serving. Garnish with fresh parsley and serve hot.

# Expert Tips:

01 -
  • That moment when the spinach hits the hot pan and everything turns vibrant green, like you just added life to a comfort food classic
  • The way lean beef and potatoes somehow make you feel like you've eaten a feast without the heavy, sluggish aftermath
02 -
  • I learned the hard way that overcrowding the pan with potatoes makes them steam instead of develop those slightly crisp edges, so use your largest skillet or cook in batches if needed
  • The broth should almost completely absorb by the time potatoes are tender, and if it hasn't, leave the lid off for the last few minutes to let excess liquid evaporate
03 -
  • Pat your ground beef dry with paper towels before adding it to the pan, which helps it brown instead of steam and develop that deep caramelized flavor
  • Let the mixture rest for 5 minutes off heat before serving because this allows the flavors to settle and the sauce to thicken slightly

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