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

Scale

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.