Beef And Potatoes With Rosemary(Makes 8 Servings)
A hearty beef and potato stew flavored with rosemary and thyme, slow-cooked to tender perfection—ideal for comforting family dinners or weekend gatherings.
Ingredients
- 1 lb. medium red potatoes, cut into fourths ⓘ
- 1 c. baby cut carrots ⓘ
- 3 lb. beef boneless chuck roast ⓘ
- 3 Tbsp. Dijon mustard ⓘ
- 2 Tbsp. chopped fresh rosemary leaves or 1 1/2 tsp. dried rosemary leaves, crumbled ⓘ
- 1 tsp. chopped fresh thyme leaves or 1/2 tsp. dried thyme leaves ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1 small onion, finely chopped ⓘ
Instructions
- Arrange potatoes and carrots in a 3 1/2 to 6-quart slow cooker.
- Trim excess fat from beef.
- Mix mustard, rosemary, thyme, salt, and pepper; spread evenly over beef.
- Place beef in cooker and sprinkle chopped onion over it.
- Pour broth evenly over beef and vegetables.
- Cover and cook on low heat setting for 8 to 10 hours or until beef and vegetables are tender.
- Remove beef and vegetables from cooker using a slotted spoon and place on a serving platter.
- Skim fat from beef juices in the cooker if desired.
- Serve beef with juices.
Tips & Substitutions
For enhanced flavor, sear the beef in a hot skillet before adding it to the slow cooker, which will create a richer taste. If fresh herbs aren't available, dried rosemary and thyme work well, but remember to use less since dried herbs are more potent. Consider adding garlic or mushrooms for an extra layer of flavor.
Serving Suggestions
Serve the beef and potatoes with a side of crusty bread to soak up the delicious juices. A simple green salad pairs nicely for a refreshing contrast. This dish also goes well with a glass of red wine. For a heartier meal, consider serving with Creamed Tortillas on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the beef and vegetables in a saucepan over low heat, adding a splash of broth or water to prevent drying out. Alternatively, microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Potatoes With Rosemary(Makes 8 Servings) contains roughly 233 calories, with 7g protein, 36g carbohydrates, and 8g fat. It is an excellent source of vitamin C (67% of the Daily Value), vitamin A (33% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1878mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can substitute beef brisket or round roast, but the cooking time may vary. Just ensure the meat is well-marbled, as this will keep it tender and flavorful during the slow cooking process.
How do I know when the beef is done?
The beef is done when it easily shreds with a fork, typically after 8 to 10 hours on low. You can also use a meat thermometer; the internal temperature should reach at least 190°F for optimal tenderness.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add vegetables like parsnips, turnips, or celery for added flavor and nutrition. Just be mindful of their cooking times, as root vegetables tend to hold up better in slow cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).