Tag: beef

🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

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Some of the most comforting suppers begin with taking a look at what we already have. 💛

I had red potatoes in the refrigerator that needed to be used, ground beef in the freezer, and plenty of frozen vegetables. With peas and carrots and a little freshly grated Parmesan left from making soup, those simple ingredients became a cozy farmhouse supper!

I’ve been looking for more inexpensive meals, and this one stretches a pound of ground beef into four hearty servings. Everything cooks in my trusty Lodge cast-iron skillet—even the potatoes! 🌿

🥔 ROSEMARYTHYME FARMHOUSE BEEF & POTATO SKILLET

Tender red potatoes, savory ground beef, and sweet peas and carrots come together in a light Parmesan gravy.

Serves: 4
Prep time: 15 minutes
Cook time: 30–35 minutes

🛒 INGREDIENTS

• 1 pound 93% lean ground beef from Walmart, thawed
• 1½ pounds red potatoes, scrubbed and cut into ½-inch cubes, skins on
• 2 cups Great Value Frozen Peas & Carrots
• 1½ cups unsalted beef broth, plus a little more as needed
• 1 tablespoon olive oil, only if needed
• ½ teaspoon Great Value Garlic Powder
• ½ teaspoon Great Value Onion Powder
• ½ teaspoon Great Value Paprika
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper, or to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ¼ cup freshly grated Parmesan cheese, plus a little extra for serving

👩‍🍳 DIRECTIONS

  1. Heat a large, deep cast-iron skillet over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Drain excess fat. If the skillet is very dry, add a little olive oil.
  2. Stir in the cubed red potatoes, garlic powder, onion powder, paprika, thyme, and black pepper. Pour in the unsalted beef broth, scraping up the flavorful browned bits from the bottom.
  3. Bring to a gentle simmer. Reduce the heat, cover with a lid or carefully tent with foil, and cook for 15–20 minutes, stirring occasionally, until the potatoes are nearly tender. Add a splash of broth if needed to keep the pan from becoming dry.
  4. Stir in the frozen peas and carrots. Cover and simmer for another 5–10 minutes, until the potatoes are tender and the vegetables are hot throughout.
  5. Stir the cornstarch and cold water mixture again, then add it to the gently simmering skillet. Cook and stir for 1–2 minutes, until a light gravy forms.
  6. Turn off the heat and let the bubbling settle. Gently stir in the freshly grated Parmesan. Taste before adding any salt, and serve with a little extra Parmesan if desired.

🌿 HELPFUL KITCHEN NOTES

• Cut the potatoes into small, even cubes so they cook evenly. No peeling needed!
• Unsalted broth helps keep added sodium down, while the herbs, spices, and Parmesan bring plenty of flavor.
• Keep the skillet covered and the simmer gentle while the potatoes cook.
• Thaw frozen ground beef in the refrigerator before making this recipe.

💛 A LITTLE ROSEMARYTHYME THOUGHT

Making good use of what we have is one of the quiet comforts of home cooking. A few potatoes, a package from the freezer, and a well-loved skillet can become a warm meal around the family table. Supper doesn’t have to be expensive to be something worth gathering for.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
https://rosemarythymehome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

RosemaryThyme Slow Cooker Ground Beef Stroganoff

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A cozy supper doesn’t have to be complicated or expensive. 🌿💛 This easy beef stroganoff starts with one pound of lean ground beef, adds mushrooms and a creamy sauce, and brings everyone to the table with a bowl of comforting egg noodles.

RosemaryThyme Slow Cooker Ground Beef Stroganoff

Serves: 4–6
Prep: About 20 minutes
Slow cooker: LOW for 3–4 hours, plus finishing time

Ingredients

  • 1 pound organic 93% lean ground beef from Walmart
  • 1 medium yellow onion, diced
  • 8 ounces fresh white mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil, if needed for sautéing
  • 2 cups unsalted beef broth
  • 1 teaspoon Great Value dried thyme
  • ½ teaspoon Great Value paprika
  • ½ teaspoon Great Value ground black pepper, or to taste
  • 1 tablespoon dried chives
  • 2 tablespoons Great Value cornstarch
  • 2 tablespoons cold water
  • 4 ounces Great Value Neufchâtel cheese, softened and cubed
  • ½ cup Daisy light sour cream
  • 8 ounces Great Value wide egg noodles
  • Optional: fresh parsley for serving

Directions

  1. Brown the beef. Cook the ground beef in a skillet over medium heat, breaking it into crumbles, until fully cooked. Drain if needed and transfer to a 4-quart slow cooker.
  2. Soften the vegetables. In the same skillet, cook the onion and mushrooms for about 6–8 minutes, adding the olive oil if needed. Stir in the garlic for the final 30 seconds. Transfer to the slow cooker.
  3. Let it simmer. Add the broth, thyme, paprika, pepper, and chives. Stir, cover, and cook on LOW for 3–4 hours.
  4. Thicken the sauce. Mix the cornstarch with the cold water until smooth. Stir into the slow cooker. Cover and cook on HIGH for 15–20 minutes, or until the sauce begins to thicken.
  5. Cook the noodles. Meanwhile, cook the egg noodles according to the package directions until just tender. Drain.
  6. Make it creamy. Stir the softened Neufchâtel cheese into the hot beef mixture until smooth. Turn off the slow cooker. In a small bowl, mix the sour cream with a few spoonfuls of warm sauce, then gently stir it into the pot.
  7. Bring it together. Fold in the cooked noodles and serve promptly. Sprinkle with parsley, if desired.

Helpful Notes

• Cooking the noodles separately helps keep them tender and prevents them from absorbing all the sauce.

• For a thinner sauce, stir in a splash of warm broth.

• Frozen sliced mushrooms can replace fresh; sauté until the excess liquid evaporates.

• Onion, garlic, and mushrooms may be omitted to suit your household.

• Refrigerate leftovers within two hours and use within 3–4 days. Reheat gently with a splash of broth.

A little RosemaryThyme note 🌿

One package of ground beef, a few everyday ingredients, and a little help from the slow cooker—that’s my kind of family supper. Serve with green beans or a simple salad and enjoy a peaceful meal together.

Browse my Walmart finds:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🌿💛🏡

Vegetable Beef Stew

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍂 Fall Begins in the Kitchen: Slow Cooker Vegetable Beef Stew 🥣🌿

There is something especially comforting about a pot of beef stew simmering away on a cool fall day. And with the first day of fall arriving alongside Kitchen History Day, this recipe feels just right.

Generations ago, a pot of beef, potatoes and garden vegetables might have simmered for hours on the back of a cookstove. Today, I’m making much the same kind of comforting meal in my slow cooker. The equipment may have changed, but the tradition of gathering around a warm, nourishing meal has not. ❤️

🌿 RosemaryThyme Slow Cooker Vegetable Beef Stew

Ingredients

• 1–1½ lb Walmart lean beef stew meat
• 1–1½ lb The Little Potato Company Mixed Medley potatoes, halved as needed
• 1 bag Great Value Frozen Mixed Vegetables
• 4 cups Swanson Unsalted Beef Broth
• 1 can (6 oz) Hunt’s No Salt Added Tomato Paste
• 1 Tbsp olive oil
• 1 tsp Worcestershire sauce, optional
• 1–2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• ½ tsp paprika
• ½ tsp black pepper
• 1 bay leaf
• Salt at the table, if desired

Directions

  1. Heat the olive oil in a skillet and brown the stew beef on all sides. It does not need to cook through.
  2. Place the potatoes in the slow cooker and add the browned beef.
  3. Whisk the tomato paste into the beef broth. Stir in the Worcestershire sauce and seasonings, then pour over the beef and potatoes.
  4. Cover and cook on LOW for 7–8 hours, or until the beef is tender and the potatoes are cooked through.
  5. Add the frozen mixed vegetables during the last 60–90 minutes so they stay colorful and don’t become overly soft.
  6. Remove the bay leaf before serving. Taste and adjust the seasoning as desired.

For a thicker stew: Mix 1½ tablespoons cornstarch with 2 tablespoons cold water. Stir into the hot stew during the last 15–20 minutes of cooking and allow it to thicken.

🍂 A little RosemaryThyme thought:
Kitchens change. Cooking methods change. But the simple pleasure of preparing something warm and comforting for the people we love never goes out of style.

🛒 Shop my RosemaryThyme Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 RosemaryThyme Home:
rosemarythymehome.com

Fall in Love with Home Again. 🍂🏡💛