One-Pot Ground Beef and Beans with Potatoes and Bacon

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 10 mins

  • Servings

    8 people

  • Calories

    604 kcal

  • Course

    Dinner

  • Cuisine

    American

One-Pot Ground Beef and Beans with Potatoes and Bacon

Hearty, simple, and flavorful, this one-pot ground beef and beans with potatoes, bacon, and a side of skillet cornbread is sure to become a staple in your family’s weeknight dinner routine!

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Ingredients

Servings
  • 8 ounces thick-cut bacon, chopped (about 6 slices)
  • 1 lb. ground beef
  • 1 medium sweet onion, diced
  • 1 celery stalk, diced
  • 1 carrot, peeled and diced
  • 1 clove garlic, minced or pressed
  • 4 cups beef broth (or reduce to 2-3 cups for a thicker stew)
  • 3 (15.5-ounce) cans pinto beans, not drained (or sub with other beans)
  • 1 ½ lbs. russet potatoes, peeled and diced into small bite-size pieces (about 2 potatoes)
  • 1 (15.5 ounce) can petite diced tomatoes, not drained
  • ¼ cup BBQ sauce (or use ketchup)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce 
  • 1 sprig fresh thyme leaves (or about ¼ teaspoon dried thyme)
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper, optional (or more to taste)
  • Kosher salt and ground black pepper, to taste
  • Optional, for serving: cast iron cornbread; chopped fresh parsley or sliced green onions
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Instructions

  1. In a Dutch oven or large soup pot over medium-high heat, cook bacon until crisp, about 10-12 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, reserving the drippings in the pan.
  2. Add the ground beef, onion, celery, and carrot to the bacon drippings, and cook, stirring frequently and breaking up the meat as it cooks, until the meat is no longer pink and the vegetables are starting to soften, about 7 minutes. Add the garlic and cook, stirring, for 30 seconds. Drain off excess fat.
  3. Return the bacon to the pot. Add remaining ingredients, stir to combine, and bring to a boil.
  4. Reduce the heat to low, and simmer uncovered for 25-30 minutes, or until the potatoes are fork-tender.
  5. Ladle into bowls. Garnish with chopped fresh parsley or sliced green onion and serve with cornbread.
Equipments used:

Notes

  • For a thicker stew with less broth, use just 2-3 cups of beef broth.
  • Garnish each bowl with chopped fresh parsley, other fresh herbs, or sliced green onion for a colorful, flavorful finishing touch.
  • If using gold potatoes or red potatoes instead of the russets, you do not need to peel them.
  • Pick a thick bbq sauce (like Sweet Baby Ray's brand) for a richer, bolder flavor, or use ¼ cup ketchup for a more mild option.
  • Add a dollop of mustard or a splash of apple cider vinegar towards the end for an acidic touch that brightens up the dish.
  • Adjust the heat to suit your family's taste preferences. For instance, omit the cayenne for a mild meal, or increase the amount of cayenne for a spicy pot.

Nutrition Information

Show Details
Serving 1/8 of the recipe Calories 604kcal (30%) Carbohydrates 71g (24%) Protein 34g (68%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 57mg (19%) Sodium 888mg (37%) Potassium 1638mg (47%) Fiber 18g (72%) Sugar 9g (18%) Vitamin A 1745IU (35%) Vitamin C 13mg (14%) Calcium 140mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 604 kcal

% Daily Value*

Serving 1/8 of the recipe
Calories 604kcal 30%
Carbohydrates 71g 24%
Protein 34g 68%
Fat 22g 34%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 57mg 19%
Sodium 888mg 37%
Potassium 1638mg 35%
Fiber 18g 72%
Sugar 9g 18%
Vitamin A 1745IU 35%
Vitamin C 13mg 14%
Calcium 140mg 14%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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