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Square side shot of two bowls of one-pot ground beef and beans with potatoes and bacon on a table.
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5 from 1 vote

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!
Course Dinner
Cuisine American, Southern
Keyword beef and beans, ground beef and beans
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 604kcal
Author Blair Lonergan

Equipment

Ingredients

  • 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

Instructions

  • 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.
    Fried bacon on a plate.
  • 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.
    Adding chopped vegetables to a Dutch oven.
  • Return the bacon to the pot. Add remaining ingredients, stir to combine, and bring to a boil.
    Pouring beef broth into a Dutch oven.
  • Reduce the heat to low, and simmer uncovered for 25-30 minutes, or until the potatoes are fork-tender.
  • Ladle into bowls. Garnish with chopped fresh parsley or sliced green onion and serve with cornbread.
    Close up front shot of a bowl of ground beef and beans.

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

Serving: 1/8 of the recipe | Calories: 604kcal | Carbohydrates: 71g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 888mg | Potassium: 1638mg | Fiber: 18g | Sugar: 9g | Vitamin A: 1745IU | Vitamin C: 13mg | Calcium: 140mg | Iron: 7mg