Nina Johnson
Golden potatoes meet tender beef in this comfort-filled classic that brings hearty, rustic flavors to your table. This beef and potato bake is a no-fuss, one-dish wonder perfect for cozy dinners and Sunday family meals. The beef simmers under a buttery layer of sliced potatoes until both are irresistibly tender and infused with garlic, herbs, and just a touch of cream.
Whether you’re looking for a dish that satisfies meat-and-potatoes lovers or you’re in need of a new casserole-style staple, this bake hits every mark. It turns simple ingredients into something utterly soulful. Each slice promises melt-in-your-mouth beef beneath crisp, creamy potatoes – all tied together with a savory pan sauce you’ll want to drizzle over everything.
What Cut of Beef Works Best for a Potato Bake?
For a bake like this, opt for well-marbled cuts that become tender over slow cooking. Chuck roast or boneless short ribs are great choices because they break down beautifully and lend richness to the potatoes above. You want a cut that can handle a long bake time and still emerge juicy, flavorful, and fork-tender.
Ingredients for the Beef and Potato Bake
Beef Chuck or Short Ribs
These provide a rich, savory foundation. Their marbling ensures juicy meat after baking.
Yukon Gold Potatoes
Creamy and golden, they hold up during baking and develop a crisp top layer.
Onions and Garlic
For depth and aromatics. They blend into the pan juices and enhance the flavor.
Fresh Thyme and Rosemary
Herbs elevate the rustic beefiness and pair beautifully with potatoes.
Beef Broth
Keeps everything moist and forms the base of a flavorful pan sauce.
Butter and Olive Oil
Add richness and help crisp the potato tops.
Heavy Cream (optional)
Swirl in just a bit at the end for velvety smoothness.
How To Make the Beef and Potato Bake
Step 1: Sear the Beef for Flavor
In a large oven-safe skillet or Dutch oven, heat olive oil and sear the beef until deeply browned on all sides. This step locks in juices and builds flavor. Remove and set aside.
Step 2: Sauté Onions and Garlic
Using the same skillet, add a little more oil if needed and sauté the onions until golden. Stir in garlic, thyme, and rosemary, letting them bloom for 30 seconds.
Step 3: Deglaze and Layer
Pour in beef broth to deglaze the pan, scraping up browned bits. Nestle the seared beef back into the pan. Arrange sliced potatoes neatly on top, overlapping slightly.
Step 4: Butter and Bake
Brush potatoes with melted butter, sprinkle with salt and pepper, and cover. Bake at 325°F (163°C) for about 2 hours. Then uncover and continue baking 25-30 minutes until potatoes are golden and crispy.
Step 5: Finish with Cream (Optional)
Drizzle a bit of heavy cream over the hot potatoes and let it sit 5 minutes before serving for a lush finish.
How to Serve and Store Your Beef and Potato Bake
This bake is a meal in itself, but it pairs beautifully with a crisp green salad or roasted green beans. Spoon some of the savory juices from the bottom over the plated portions for added depth.
To store leftovers, cool the dish completely and transfer to an airtight container. It keeps well in the fridge for 3 to 4 days and reheats best in the oven to retain texture. You can also freeze portions for up to a month – just thaw overnight in the fridge before warming.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Assemble it a day before, refrigerate, then bake just before serving. Add 10-15 minutes to baking time if cold.
What other cuts of meat can I use?
Brisket or stew meat can work, but avoid lean cuts like sirloin which may dry out during baking.
Can I use sweet potatoes?
Yes, they add a touch of sweetness and pair well with beef. Slice them slightly thinner as they cook faster.
How do I reheat leftovers?
Reheat in the oven at 350°F covered in foil for 20 minutes, or until warmed through. For crispiness, uncover for the last 5 minutes.
What if I don’t have fresh herbs?
Dried thyme and rosemary can substitute. Use ½ teaspoon of each instead of fresh.
Want More Dinner Ideas with a Hearty Twist?
If this comforting bake hits the spot, try these equally satisfying dishes from the Life With Nina kitchen:
• Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken for a creamy, herb-infused indulgence.
• Low Carb Greek Chicken Bowls when you’re craving something bold and fresh.
• Honey Garlic Ribs for that sticky-sweet barbecue flavor in oven-baked form.
• Ultimate Cheesy Ground Beef Melt if you’re in the mood for melty, beefy comfort.
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And if you give this one a try, drop a comment below! Did you go for cream on top? Did you switch up the herbs? Let me know how you made it yours.
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Beef and Potato Bake
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
This Beef and Potato Bake is the ultimate comfort food, layering tender seared beef with buttery golden potatoes and aromatic herbs. Slow-baked to perfection, it creates a one-pan meal rich in savory flavor and soul-warming satisfaction.
Ingredients
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
4 large Yukon Gold potatoes, peeled and sliced ¼ inch thick
3 tbsp melted butter
¼ cup heavy cream (optional)
Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (163°C).
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear beef on all sides until deeply browned. Remove and set aside.
- In the same pan, sauté onions until golden, then add garlic, thyme, and rosemary.
- Pour in beef broth, scraping up any browned bits.
- Return seared beef to the pan.
- Layer sliced potatoes over the beef in slightly overlapping rows.
- Brush potatoes with melted butter and season with salt and pepper.
- Cover with lid or foil and bake for 2 hours.
- Uncover and bake an additional 25-30 minutes until potatoes are golden.
- Drizzle with heavy cream if desired and let rest 5 minutes before serving.
