Description
A hearty dish that’s perfect for family gatherings, showcasing tender beef and creamy potatoes.
Ingredients
Scale
- 2 pounds beef chuck, cubed
- 4 large potatoes, sliced
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the oil over medium heat. Add the onions and garlic, sautéing until softened.
- Add the beef to the skillet and brown on all sides.
- Layer half of the potatoes in a baking dish, followed by the beef mixture, then the remaining potatoes.
- Pour the diced tomatoes and beef broth over the layers, and sprinkle with thyme, salt, and pepper.
- Cover the dish with aluminum foil and bake for 2 hours.
- Remove the foil and bake for an additional 30 minutes or until the potatoes are tender and golden.
Notes
- This dish can be prepared ahead of time and reheated.
- For added flavor, you can sprinkle cheese on top before the final baking stage.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg