Potato-Topped Ground Beef Skillet

• 2 pounds lean ground beef (90% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 medium carrots, sliced
• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 teaspoons herbes de Provence
• 1-1/4 cups dry red wine or reduced-sodium beef broth
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup shredded Parmesan cheese
• Minced fresh parsley, optional

1. In a broiler-safe 12-in. skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan.
2. In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
3. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly.
4. Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.

lean ground beef, salt, pepper, olive oil, onion, carrots, mushrooms, garlic, flour, herbes, red wine, beef broth, red potatoes, olive oil, salt, pepper, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/potato-topped-ground-beef-skillet/ (may not work)