Description
A hearty and comforting Steak and Potato Bake featuring tender cubes of steak, layered with sliced potatoes, onions, and garlic, simmered in savory beef broth with rosemary and thyme, then slow-baked to perfection for a delicious, satisfying meal.
Ingredients
Scale
Meat
- 2 lbs steak, cut into cubes
Vegetables
- 4 large potatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Oils
- 2 cups beef broth
- 1 tablespoon olive oil
Seasonings
- Salt to taste
- Pepper to taste
- 1 teaspoon rosemary
- 1 teaspoon thyme
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish evenly.
- Sauté Onions and Garlic: In a skillet, heat olive oil over medium heat, then add the chopped onion and minced garlic, sautéing them until they’re soft and fragrant, which helps build flavor.
- Brown the Steak: Add the steak cubes to the skillet; season with salt, pepper, rosemary, and thyme. Brown the meat on all sides to seal in juices and develop a rich crust.
- Prepare Baking Dish: Arrange the sliced potatoes evenly at the bottom of a baking dish, creating the base layer for the bake.
- Layer Steak Mixture: Spread the browned steak, onion, and garlic mixture over the potatoes in the baking dish.
- Add Broth: Pour 2 cups of beef broth evenly over the layered ingredients to keep the bake moist and flavorful during cooking.
- Cover and Bake: Cover the dish tightly with foil and bake in the preheated oven for 1.5 hours to allow the potatoes to cook through and the flavors to meld.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 30 minutes, enabling the top to brown slightly and the potatoes to become tender.
Notes
- Ensure the steak cubes are evenly sized for uniform cooking.
- Using fresh herbs like rosemary and thyme enhances the aroma and flavor significantly.
- Covering the dish with foil during the initial baking helps retain moisture and tenderize the potatoes.
- You can substitute beef broth with vegetable broth for a lighter flavor.
- Let the bake rest for 10 minutes after removing from the oven before serving to allow juices to redistribute.
