I have always loved recipes that bring comfort and warmth to the table, and Beef and Potato Bake is one of those dishes that I never tire of making. It combines tender beef with buttery, golden potatoes in a rich, savory sauce that feels like a big hug in every bite. The aroma that fills the kitchen as it bakes is enough to make anyone hungry.

Over the years, I’ve tweaked this dish to achieve the perfect balance of flavors and textures. It’s simple enough for a weeknight meal but impressive enough to serve to guests. Whether I’m cooking for family or preparing a cozy dinner for two, this Beef and Potato Bake always gets rave reviews.
Why You’ll Love This Beef and Potato Bake
This dish is the epitome of hearty comfort food. The beef becomes meltingly tender as it cooks, and the thinly sliced potatoes soak up all the delicious juices, developing a crispy, golden crust on top. It’s also incredibly versatile—you can prepare it ahead of time, and it reheats beautifully. Plus, with just a handful of ingredients, it’s a budget-friendly meal that delivers maximum flavor with minimal effort.
What Cut of Beef Should I Use for Beef and Potato Bake?
When making Beef and Potato Bake, I prefer using beef chuck or stewing beef because it becomes wonderfully tender during the slow baking process. These cuts have enough marbling to stay juicy and flavorful. You could also use short ribs or brisket if you’re looking for something even richer. The key is to choose a cut that benefits from slow, gentle cooking so that it practically melts in your mouth by the time the dish comes out of the oven.
Options for Substitutions
One of the reasons I love making this dish is how adaptable it is. If you’re missing an ingredient or want to tailor it to your taste, here are a few easy substitutions:
- Beef: Try boneless pork shoulder or even skinless chicken thighs if you prefer a lighter option.
- Potatoes: While I use Yukon Gold or Russet potatoes for their texture, you can swap them with sweet potatoes for a sweeter, earthier flavor.
- Herbs: Thyme is classic, but rosemary or sage work beautifully too.
- Broth: Beef broth adds richness, but vegetable or chicken broth are good alternatives if that’s what you have on hand.
- Cheese: A sprinkle of Gruyère or Parmesan between the layers of potatoes will add extra depth and a cheesy crust.
Ingredients for This Beef and Potato Bake
Every ingredient in this dish plays an important role, and here’s why each one is essential:
- Beef chuck or stewing beef
This is the heart of the dish. Its marbling and connective tissue break down during baking, creating tender, flavorful bites. - Potatoes (Yukon Gold or Russet)
Potatoes provide the comforting, hearty base. They absorb the savory juices and develop a crisp top layer. - Onions
Sliced onions add natural sweetness and depth to the dish as they caramelize during cooking. - Garlic cloves
Minced garlic infuses the bake with aromatic warmth that complements both the beef and potatoes. - Fresh thyme
A few sprigs of thyme add an earthy, fragrant note that ties all the flavors together. - Beef broth
This keeps the bake moist and creates a rich sauce as it simmers with the beef and vegetables. - Butter
Dotting butter over the top helps brown the potatoes and adds a luscious finish. - Salt and freshly ground black pepper
Essential for seasoning, they bring out the natural flavors of the beef and vegetables.

Step 1: Prepare the Beef and Potatoes
Start by preheating your oven to 325°F (165°C). While it’s heating, cut your beef into large chunks if it’s not already pre-cut. Season generously with salt and freshly ground black pepper. Next, peel the potatoes and slice them into 1/4-inch thick rounds—thin enough to layer nicely but thick enough to hold their shape.
Step 2: Brown the Beef
Heat a bit of oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the beef in batches, searing it on all sides until nicely browned. This step adds a lot of flavor, so take your time. Once all the beef is browned, transfer it to a plate and set aside.
Step 3: Sauté the Onions and Garlic
In the same pan, lower the heat to medium and add a splash more oil if needed. Toss in the sliced onions and cook until they soften and start to caramelize—about 5-7 minutes. Stir in the minced garlic and cook for another 30 seconds to 1 minute until fragrant.
Step 4: Assemble the Bake
Return the beef to the pan, spreading it evenly with the onions. Pour in the beef broth, enough to come about halfway up the beef. Layer the potato slices over the top, slightly overlapping them. Tuck in sprigs of fresh thyme between the layers.
Step 5: Add Butter and Bake
Dot the top of the potatoes with small cubes of butter. Cover the pan tightly with a lid or foil and place it in the preheated oven. Bake for 2 hours, then uncover and bake for another 20-30 minutes, or until the potatoes are golden and the beef is fork-tender.
How Long to Cook the Beef and Potato Bake
Patience really pays off with this dish! For tender beef and perfectly cooked potatoes, bake the dish covered for 2 hours at 325°F (165°C). This slow cooking allows the beef to soften and the flavors to meld. After 2 hours, uncover the dish and continue baking for an additional 20 to 30 minutes. This final step crisps up the potato topping and reduces the broth into a rich sauce.
Tips for Perfect Beef and Potato Bake
- Slice the potatoes evenly
Even slices ensure that the potatoes cook at the same rate and create a beautiful, even top layer. - Sear the beef well
Don’t skip this step—it adds a deep, savory flavor to the final dish. - Use fresh thyme
Fresh herbs bring a brightness and aroma that dried thyme can’t quite match. - Layer potatoes carefully
Overlapping the potato slices slightly helps create a gorgeous, crispy top once baked. - Don’t rush the bake
Low and slow is key. The beef needs time to tenderize, and the potatoes need time to absorb all those delicious juices. - Let it rest before serving
Allow the dish to rest for about 10 minutes after taking it out of the oven. This helps the flavors settle and makes serving easier.
Watch Out for These Mistakes While Cooking
- Skipping the beef sear
Searing locks in flavor and adds depth—don’t be tempted to skip this step! - Using the wrong cut of beef
Lean cuts like sirloin can turn dry and tough. Stick with well-marbled cuts like chuck or stewing beef. - Cutting potatoes too thick or too thin
If they’re too thick, they won’t cook through. If too thin, they may fall apart. Aim for consistent 1/4-inch slices. - Not enough liquid
The broth helps tenderize the beef and cook the potatoes. Be sure it reaches halfway up the beef layer. - Overcrowding the pan
If your pan is too small, the bake won’t cook evenly. Use a large skillet or Dutch oven. - Forgetting to uncover for the final bake
The uncovered time gives you that crispy, golden potato topping—don’t miss it!
What to Serve With Beef and Potato Bake?
Green Beans Almondine
Tender green beans sautéed with butter and toasted almonds add a lovely crunch and freshness to the meal.
Simple Garden Salad
A crisp salad with mixed greens, tomatoes, cucumbers, and a tangy vinaigrette balances the richness of the bake.
Roasted Carrots
Sweet, caramelized carrots pair beautifully with the savory beef and potatoes.
Steamed Broccoli
A bright, steamed veggie side that adds color and nutrients to your plate.
Garlic Bread
Crusty garlic bread is perfect for soaking up the flavorful sauce from the bake.
Pickled Beets
Their tangy sweetness offers a nice contrast to the hearty dish.
Red Wine
A glass of medium-bodied red wine (like Merlot or Cabernet Sauvignon) complements the beef perfectly.
Apple Crisp
For dessert, a warm apple crisp finishes the meal with a cozy touch.
Storage Instructions
If you have leftovers (which is rare in my house!), this dish stores beautifully. Let the Beef and Potato Bake cool to room temperature first. Then, transfer portions into airtight containers.
- Refrigerator: Store in the fridge for up to 4 days. Reheat in the oven at 325°F (165°C) or in the microwave until warmed through.
- Freezer: You can also freeze it! Wrap tightly or place in freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating, adding a splash of broth can help revive the sauce and keep the beef juicy.
Estimated Nutrition
Please note that these are approximate values per serving (based on a recipe that serves 6):
- Calories: ~450 kcal
- Protein: ~30g
- Carbohydrates: ~25g
- Fat: ~25g
- Saturated Fat: ~10g
- Fiber: ~3g
- Sugar: ~3g
- Sodium: ~600mg
The exact nutrition will depend on the specific ingredients and portions used. It’s a satisfying, well-rounded meal—rich in protein and hearty enough to stand on its own.
Frequently Asked Questions
How thin should I slice the potatoes?
Aim for 1/4-inch thick slices. This ensures they cook evenly and absorb the broth while maintaining their structure.
Can I make Beef and Potato Bake ahead of time?
Absolutely! You can assemble the dish up to 1 day in advance. Cover it and refrigerate, then bake as directed when you’re ready.
Do I need to peel the potatoes?
I usually peel them for a smoother texture, but if you’re using thin-skinned potatoes like Yukon Gold, you can leave the skin on for extra nutrients and a rustic touch.
Can I use ground beef instead of stew beef?
You can, though the texture will be different. If using ground beef, brown it thoroughly and reduce the cooking time since it doesn’t need long, slow cooking.
What herbs can I substitute for thyme?
Rosemary, sage, or oregano work well. You can also mix them for a more complex flavor.
Is it possible to cook this in a slow cooker?
Yes! After searing the beef and sautéing the onions/garlic, layer everything in the slow cooker. Cook on low for 6–8 hours. You may want to transfer it to an oven-safe dish at the end to crisp up the potatoes under the broiler.
Can I add vegetables to the bake?
Of course! Carrots, celery, or mushrooms layer nicely with the beef and potatoes. Just slice them thin so they cook through.
How do I know when it’s done?
The beef should be fork-tender, and the potatoes golden and crisp on top. The sauce should be bubbling around the edges—usually after about 2 hours 30 minutes total.
Conclusion
Beef and Potato Bake is one of those timeless dishes that never fails to comfort and satisfy. I love how simple ingredients come together to create something truly special. Whether you’re cooking for family, friends, or just for yourself, this is a meal that fills both the belly and the heart.
I hope you enjoy making this as much as I do! When you’re ready, here’s a handy printable version to keep in your kitchen. Let’s jump to that next!

Beef and Potato Bake
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
A cozy, comforting dish featuring tender beef, buttery potatoes, caramelized onions, and savory broth, all baked to golden perfection. It’s perfect for family dinners, meal prepping, or serving to guests. Simple ingredients, big flavors—this is one you’ll come back to again and again.
Ingredients
- 2 pounds beef chuck or stewing beef, cut into large chunks
- 4 large Yukon Gold or Russet potatoes, peeled and sliced 1/4-inch thick
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 4–5 sprigs fresh thyme
- 2 1/2 cups beef broth
- 3 tablespoons butter, cut into small cubes
- Salt and freshly ground black pepper, to taste
- Olive oil or vegetable oil, for searing
Instructions
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Preheat oven to 325°F (165°C).
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Season beef with salt and pepper.
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Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to a plate.
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Sauté onions in the same pan until softened and caramelized, about 5–7 minutes. Add garlic and cook for another 30 seconds to 1 minute.
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Return beef to the pan. Pour in beef broth until it reaches halfway up the beef layer.
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Layer potato slices on top of the beef and onions, slightly overlapping. Tuck in sprigs of thyme between layers.
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Dot butter over the potatoes.
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Cover the pan tightly with a lid or foil and bake for 2 hours.
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Uncover and bake for an additional 20–30 minutes until the potatoes are golden and the sauce is bubbling.
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Let rest for 10 minutes before serving. Enjoy!