Description
This comforting Beef and Potato Bake features tender chunks of beef chuck roast layered with thinly sliced Yukon Gold potatoes, infused with fresh herbs and slow-baked to golden perfection. A rich, savory dish perfect for a cozy family meal.
Ingredients
Scale
Beef and Broth
- 2 lbs beef chuck roast or boneless short ribs, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 2 cups beef broth
Potato Layer
- 4 large Yukon Gold potatoes, peeled and sliced ¼ inch thick
- 3 tbsp melted butter
- Salt and black pepper to taste
Finishing Touch
- ¼ cup heavy cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow baking the beef and potatoes.
- Sear Beef: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef chunks on all sides until deeply browned, then remove and set aside to retain their juices.
- Sauté Aromatics: In the same pan, add the sliced onions and sauté until golden and translucent. Stir in minced garlic, fresh thyme, and rosemary, cooking briefly to release their flavors.
- Add Broth: Pour in the beef broth, scraping up any browned bits from the bottom of the pan to add rich flavor to the sauce.
- Combine Beef and Broth: Return the seared beef chunks to the pan, nestling them into the broth and aromatics mixture.
- Layer Potatoes: Arrange the peeled and thinly sliced Yukon Gold potatoes over the beef in slightly overlapping rows, creating a beautiful layered effect.
- Season and Butter Potatoes: Brush the potatoes generously with melted butter and season with salt and black pepper to enhance the flavor and help them brown.
- Bake Covered: Cover the skillet or Dutch oven with a lid or foil and bake in the preheated oven for 2 hours, allowing the beef to become tender and the potatoes to cook through gently.
- Bake Uncovered: Remove the cover and continue baking for an additional 25-30 minutes, until the potatoes develop a golden, slightly crispy top.
- Finish and Rest: Optionally, drizzle the bake with heavy cream for added richness. Let the dish rest for 5 minutes before serving to set flavors and make slicing easier.
Notes
- Using Yukon Gold potatoes provides a creamy texture that holds shape well during baking.
- For a dairy-free version, omit the melted butter and heavy cream or substitute with plant-based alternatives.
- Covering the dish during most of the baking ensures the beef remains moist and tender.
- Fresh herbs can be substituted with dried herbs but adjust quantities accordingly, as dried herbs are more potent.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven or microwave.
