Sunday, August 25, 2013

Beef and Potato Bake – Version #2

This dish is so delicious!  You have to trust me on this one. :)  The name does NOT do it justice.  There are a few extra steps from Version #1 (on my blog), but it is totally worth the few extra minutes.  It is elevated to the status of
Le Boeuf et la Pomme de Terre Cuisent”  ;)
3 medium sized russet potatoes, peeled and cubed
1 small onion, diced
1 lb ground beef (or ground turkey)
1-2 garlic cloves, minced or "pressed"
1/2 medium bell pepper, diced
2 large carrots, diced
2/3 C. Salsa
1/3 C. Beef, Chicken or Veggie Broth
1/3 C. Sweet Red Wine
3 Tbsp. Flour
3/4  tsp. dried basil
3/4  tsp. dried oregano
Salt and Pepper
Olive Oil
1 C. shredded cheese (cheddar, mozz, fiesta mix, pepper jack, etc)
Place potato pieces in a bowl, drizzle with a little olive oil, salt and pepper.  Stir to coat.
Coat the bottom of large ovenproof skillet with Olive oil, heat over med to med-high.  Once pan is nice and hot, add potatoes, and spread out to make one even layer (set bowl aside to use later).  Place lid on skillet and let cook 3 minutes.  Stir, reduce heat to medium, replace lid and cook 3 more minutes.  Remove lid, add onions and sauté for 2 minutes.  Remove potato onion mixture to reserved bowl. 
Preheat oven to 375.
With skillet on med-high, add ground meat and garlic.  Cook, stirring to crumble,until meat is browned through.  Add bell pepper and carrot, cook 5 minutes, stirring occasionally.  Reduce heat to medium, sprinkle beef mixture with Flour, stir to form a roux.  Stir in salsa, broth and wine.  Cover, allow to simmer 3 minutes over medium heat.  Return potatoes to pan and season with basil, oregano, salt and pepper.  Stir to combine, cover with lid and cook for 3 more minutes.  Remove lid and sprinkle cheese evenly over beef and veggies - replace lid.  Place skillet in oven and bake for 10 minutes on center rack.  Remove lid and turn oven to Broil.  Allow to broil for 1-2 minutes.
Trust me..this is SO good!

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