Description
This hearty Beef and Potato Bake combines tender chunks of seared beef with layers of buttery Yukon Gold potatoes, slow-cooked in a rich blend of beef broth and aromatic herbs. Perfect for a comforting family dinner, this oven-baked casserole delivers deep, savory flavors with a beautifully golden potato topping.
Ingredients
Scale
Beef and Broth
- 2 lbs beef chuck roast or boneless short ribs, cut into large chunks
- 2 tbsp olive oil
- 2 cups beef broth
Vegetables and Seasonings
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- Salt and black pepper to taste
Potato Layer
- 4 large Yukon Gold potatoes, peeled and sliced ¼ inch thick
- 3 tbsp melted butter
- ¼ cup heavy cream (optional)
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare it for the slow cooking process.
- Heat the Oil: Warm the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat to get ready for searing the beef.
- Sear the Beef: Brown the beef chunks on all sides until deeply caramelized, then remove them from the pan and set aside to retain their juices.
- Sauté Aromatics: In the same pan, cook the sliced onions until they turn golden and fragrant. Add the minced garlic, fresh thyme, and rosemary to infuse the base with savory herb flavors.
- Deglaze with Broth: Pour in the beef broth, scraping the pan’s browned bits to incorporate rich flavors into the liquid.
- Return Beef to Pan: Place the seared beef chunks back into the pan, allowing them to soak up the aromatic broth.
- Arrange Potatoes: Layer the sliced Yukon Gold potatoes over the beef in slightly overlapping rows, creating a comforting potato crust.
- Prepare Potato Topping: Brush the potato layer generously with melted butter and season with salt and black pepper for a rich, golden finish.
- Bake Covered: Cover the skillet or Dutch oven with a lid or foil, then bake the beef and potatoes for 2 hours to allow tenderization and flavor melding.
- Bake Uncovered: Remove the cover and continue baking for another 25-30 minutes until the potatoes become beautifully golden and slightly crisp on top.
- Optional Cream Drizzle and Rest: Drizzle the top with heavy cream if desired, then let the dish rest for 5 minutes before serving to settle flavors.
Notes
- Using Yukon Gold potatoes is key for their creamy texture and ability to hold their shape.
- For more intense flavor, marinate the beef in herbs and garlic a few hours ahead.
- You can substitute fresh herbs with dried herbs if unavailable; adjust quantities accordingly.
- Heavy cream is optional but adds richness to the finished dish.
- Ensure the skillet or Dutch oven used is oven-safe to avoid accidents.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
