Heart-Healthy Savory Beef and Potatoes
Savor the wholesome flavors of our Heart-Healthy Savory Beef and Potatoes, a balanced and nutritious twist on a classic comfort dish. This recipe pairs tender lean beef with golden roasted red potatoes, infused with aromatic garlic, fresh herbs like thyme and rosemary, and vibrant veggies including carrots, celery, and onions. Perfectly cooked in low-sodium beef broth, this one-pot wonder ensures every bite is packed with flavor while remaining heart-healthy. Ready in just over an hour, this satisfying dish is ideal for family dinners or meal prep and can be served as a complete stand-alone meal. Enjoy a harmonious blend of savory and herbaceous notes while prioritizing a healthier lifestyle with this simple and delicious recipe!
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Recipe Information
Ingredients
- 1 pound Lean beef (such as sirloin or tenderloin), trimmed of fat
- 1.5 pounds Small red potatoes, quartered
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 teaspoons Fresh thyme leaves
- 2 teaspoons Fresh rosemary, finely chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 cup Low-sodium beef broth
- 1 medium Onion, finely chopped
- 1 large Carrot, sliced
- 2 Celery stalks, chopped
- 2 Bay leaves
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of thyme, 1 teaspoon of rosemary, and a pinch of salt and pepper.
Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, or until tender and golden brown, stirring halfway through cooking.
While the potatoes roast, heat the remaining tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add the chopped onion, sliced carrot, and chopped celery to the skillet, sautéing until the vegetables start to soften, about 5 minutes.
Stir in the remaining minced garlic, thyme, and rosemary, sautéing for an additional 1 minute until the garlic aromas are released.
Push the vegetables to the sides of the skillet and add the beef pieces to the center. Sear the beef for 2-3 minutes on each side until browned.
Pour in the low-sodium beef broth, and add the bay leaves. Bring the mixture to a simmer.
Cover the skillet and reduce the heat to low, allowing it to cook gently for about 25-30 minutes, until the beef is cooked through and tender, occasionally stirring gently.
Remove the bay leaves and season the dish with additional pepper and salt to taste.
Retrieve the roasted potatoes from the oven and fold them into the beef mixture.
Heat through for 5 more minutes, then remove from heat.
Serve the beef and potato mixture warm, garnished with a sprig of fresh rosemary or thyme if desired.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1855 mg | 81% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.9 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5425 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
