Meat and Potatoes with Zucchini
Ingredients:
- 1 tbsp Extra Virgin Olive Oil
- 2 Yukon Gold Potatoes chopped, (about 500 grams)
- 1 ? Sea Salt
- ? tsp Black Pepper
- 16 oz Beef Stew Meat cut into bite-sized pieces
- ¼ tsp Black Pepper
- ? tsp Sea Salt
- ½ tsp Thyme
- ¼ tsp Garlic Powder
- 3 cloves Fresh Garlic sliced
- 1 Zucchini sliced, (about 200 grams)
- 2 stalks Scallions sliced, (about 30 grams)
Instructions Meat and Potatoes with Zucchini:
- Heat a large stovetop pan to medium heat. Once the pan is hot add your potatoes. Season them with a little salt and pepper. Then arrange the potatoes in one even layer cook for about 5 minutes, enough to get a nice golden brown on one side.
- While the potatoes are cooking season your meat with pepper, salt, thyme, and garlic powder.
- After 5 minutes flip your potatoes onto the other side, then cover with a lid for 10 minutes to help the center of the potatoes to cook through. After 10 minutes covered, remove the lid and cook for an additional 5 minutes.
- Remove the potatoes from the pan and set them aside.
- Now add your meat and fresh garlic to the pan, cook on medium heat for 5 minutes, flipping halfway through.
- After 5 minutes add your zucchini to the pan with the meat. Toss your meat and zucchini together so that the juices in the pan coat the zucchini, then cook for 3 minutes.
- After 3 minutes add your potatoes back into the pan, along with the sliced scallions. Cook for an additional 2 minutes to reheat the potatoes and finish cooking the zucchini, tossing everything together. At this point, everything should be done. Your potatoes soften, zucchini cooked and still a little crispy, and meat cooked to medium. Serve and Enjoy!
Meat and Potatoes with Zucchini
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 Yukon Gold Potatoes chopped, (about 500 grams)
- 1 ? Sea Salt
- ? tsp Black Pepper
- 16 oz Beef Stew Meat cut into bite-sized pieces
- ¼ tsp Black Pepper
- ? tsp Sea Salt
- ½ tsp Thyme
- ¼ tsp Garlic Powder
- 3 cloves Fresh Garlic sliced
- 1 Zucchini sliced, (about 200 grams)
- 2 stalks Scallions sliced, (about 30 grams)
Instructions
- Heat a large stovetop pan to medium heat. Once the pan is hot add your potatoes. Season them with a little salt and pepper. Then arrange the potatoes in one even layer cook for about 5 minutes, enough to get a nice golden brown on one side.
- While the potatoes are cooking season your meat with pepper, salt, thyme, and garlic powder.
- After 5 minutes flip your potatoes onto the other side, then cover with a lid for 10 minutes to help the center of the potatoes to cook through. After 10 minutes covered, remove the lid and cook for an additional 5 minutes.
- Remove the potatoes from the pan and set them aside.
- Now add your meat and fresh garlic to the pan, cook on medium heat for 5 minutes, flipping halfway through.
- After 5 minutes add your zucchini to the pan with the meat. Toss your meat and zucchini together so that the juices in the pan coat the zucchini, then cook for 3 minutes.
- After 3 minutes add your potatoes back into the pan, along with the sliced scallions. Cook for an additional 2 minutes to reheat the potatoes and finish cooking the zucchini, tossing everything together. At this point, everything should be done. Your potatoes soften, zucchini cooked and still a little crispy, and meat cooked to medium. Serve and Enjoy!
Macro Nutrition
Taking Meat and Potatoes to the next level with this one-pan Meat and Potatoes with Zucchini recipe! This dish is anything but your boring meat and potatoes!
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
The fat in this recipe comes from the beef and the oil the potatoes are cooked in. Adjusting the beef will also adjust the amount of protein, so you will want to keep an eye on that when making adjustments. I would not recommend adjusting the oil because you will either have too little and the potatoes will stick to the bottom of your pan, or you will have too much and the recipe would be oily.
Carbohydrates:
The carbs in this recipe come from the potatoes. Obviously, an easy ingredient to adjust to increase or decrease the carbs. If you would like you could change out the Yukon potatoes for sweet potatoes.
Protein:
Meat is the protein. Which is very easily increased or decreased. Although you will want to keep an eye on the amount of fat. By making changes to the amount of beef you will also be adjusting the fat.
Meal Prep:
Yes, this recipe is meal prep-able and will last up to 6 days in the fridge.
Freezer Friendly:
No, I don’t recommend freezing this recipe. I have found that the meat will become too tough since there isn’t a sauce involved with this recipe to help keep the meat moist.