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!