Maggie's "Moo-tiful" Steakhouse Skillet
Inspired by the feisty spirit of a certain bovine, this robust skillet meal brings the hearty flavors of the range straight to your kitchen. Perfectly seared beef, tender potatoes, and vibrant vegetables create a satisfying dish that's perfect after a long day's work, or just a day of dreaming about the open plains.
Directions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering.
- 3
Add the beef in a single layer, without crowding the pan. Sear for 2-3 minutes per side until well browned. Remove the beef and set aside.
- 4
Add the remaining 1 tablespoon of olive oil to the skillet. Reduce heat to medium.
- 5
Add the chopped onion, bell pepper, and quartered potatoes. Sauté for 8-10 minutes, stirring occasionally, until vegetables begin to soften and become lightly browned.
- 6
Stir in the minced garlic, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- 7
Return the seared beef to the skillet. Pour in the beef broth and Worcestershire sauce. Bring to a simmer.
- 8
Cover the skillet and reduce heat to low. Cook for 15-20 minutes, or until potatoes are fork-tender.
- 9
Alternatively, if your skillet is oven-safe, you can place it into a preheated oven at 375°F (190°C) for 15-20 minutes.
- 10
Uncover and stir. Season with additional salt and pepper if needed.
- 11
Garnish with fresh parsley before serving. Serve hot directly from the skillet.