Description
A hearty and comforting Steak and Potato Bake, featuring tender cubes of seasoned steak layered over sliced potatoes and baked slowly in a rich beef broth. This dish is perfect for a satisfying family meal with savory herbs and the rustic flavors of garlic and onion.
Ingredients
Scale
Meat
- 2 lbs steak, cut into cubes
Vegetables
- 4 large potatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids
- 2 cups beef broth
Oils & Seasonings
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon rosemary
- 1 teaspoon thyme
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the dish evenly.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, which brings out their natural sweetness and flavors.
- Brown the Steak: Add the steak cubes to the skillet with the sautéed onion and garlic. Season with salt, pepper, rosemary, and thyme, then brown the steak pieces on all sides, locking in the juices and building rich flavor.
- Layer Potatoes: Arrange the sliced potatoes evenly in a baking dish. This layer forms the base that will cook to tender perfection under the steak.
- Assemble Dish: Spoon the browned steak and onion mixture over the layered potatoes, distributing evenly for balanced flavor in every bite.
- Add Broth: Pour the beef broth gently over the entire baking dish, which will help cook the potatoes and keep the steak moist during baking.
- Cover and Bake: Cover the baking dish with foil and place it in the preheated oven, baking for 1.5 hours. This slow baking softens the potatoes and allows flavors to meld beautifully.
- Final Bake: Remove the foil and continue baking for an additional 30 minutes. This step helps to tenderize the potatoes fully and creates a slightly crisp top layer.
Notes
- Use a good quality stew or chuck steak for the best tenderness and flavor.
- For extra flavor, consider adding a splash of red wine to the beef broth before baking.
- Potatoes can be soaked in water briefly before slicing to reduce starch and help them bake more evenly.
- Let the dish rest for 10 minutes after baking to allow the juices to redistribute.
- Herbs like rosemary and thyme can be adjusted based on personal taste preferences.
