Heart-Healthy Savory Beef and Potatoes

Dive into the comforting goodness of our **Heart-Healthy Savory Beef and Potatoes**, a wholesome one-pan meal that’s satisfying and nutrient-rich. This recipe features tender, lean beef, perfectly seasoned with fragrant rosemary, thyme, and garlic, paired with oven-roasted red potatoes that are golden and crisp on the outside yet creamy on the inside. A medley of carrots, celery, and onions adds both flavor and heart-healthy fiber, while a splash of low-sodium beef broth ties everything together in a rich yet light sauce. Perfectly balanced and lower in sodium, this dish is ideal for weeknight dinners or cozy family meals. Ready in just over an hour, it’s as nutritious as it is delicious—a sure win for anyone looking for a guilt-free, savory classic.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

While the potatoes roast, heat the remaining tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat.

Step 5

Add the chopped onion, sliced carrot, and chopped celery to the skillet, sautéing until the vegetables start to soften, about 5 minutes.

Step 6

Stir in the remaining minced garlic, thyme, and rosemary, sautéing for an additional 1 minute until the garlic aromas are released.

Step 7

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.

Step 8

Pour in the low-sodium beef broth, and add the bay leaves. Bring the mixture to a simmer.

Step 9

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.

Step 10

Remove the bay leaves and season the dish with additional pepper and salt to taste.

Step 11

Retrieve the roasted potatoes from the oven and fold them into the beef mixture.

Step 12

Heat through for 5 more minutes, then remove from heat.

Step 13

Serve the beef and potato mixture warm, garnished with a sprig of fresh rosemary or thyme if desired.

Nutrition Facts

Serving size	(1800.3g)

Amount per serving	% Daily Value*
Calories	1671.7

Total Fat 52.4g	0%
Saturated Fat 13.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 317.5mg	0%
Sodium 1855.3mg	0%
Total Carbohydrate 148.9g	0%
Dietary Fiber 17.3g	0%
Total Sugars 20.9g
Protein 137.8g	0%

Vitamin D 0IU	0%
Calcium 309.8mg	0%
Iron 18.9mg	0%
Potassium 5425.3mg	0%

*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.

Source of Calories

Fat: 29.1%

Protein: 34.1%

Carbs: 36.8%