Not long ago, I made a totally new side dish for grilled steaks. I baked some little potatoes with mushrooms, onions, and herbs in the oven in a cast-iron pot. The side dish turned out so delicious that I was asked to make it again, this time with some meat added. So, I made it again with beef and potatoes, and it turned out to be a huge hit. The beef came out exceptionally tender and succulent. The potatoes were soft and incredibly creamy. All in a delicious, buttery, creamy, and herby sauce. Simple ingredients, yet rich in flavor, reminiscent of what my Ukrainian grandmother used to cook. I am definitely going to be making this dish again many times.
About this dish
This dish isn't a stew, although it may resemble one. There is very little liquid in it. I like the texture of meat and potatoes a lot more in this dish. The beef at the bottom of the pot is braised until succulent perfection. The potatoes are layered on top and cooked purely by steam. The addition of mushrooms adds a different texture and earthy flavor. The onions and herbs add sweetness and plenty of aromatics. There is a bit of water and white wine at the bottom to help cook and tenderize the beef. Some butter to add more flavor. Some sour cream added at the end provides a tangy flavor and creaminess.
This dish may seem a bit heavy for summer, but serving it with fresh vegetables on the side will make it feel as summery as any other summer dish. Filling but light and delicious. Very gourmet. You will love it.
The ingredients
In addition to the obvious two ingredients—beef and potatoes—you will need mushrooms, onions, and a variety of fresh greens. I use what's available. In the picture below, I have a mix of scallions, cilantro, Italian parsley, sage, and dill.
Mushrooms seem like an odd ingredient here, but trust me, they are essential to this dish. They add the wonderful texture and the unique umami flavor. I think they are a must in this dish. I love mushrooms and potatoes together.
A few words regarding beef and potatoes. You can use various cuts of beef in this dish, but I prefer chuck by far. No other cut comes out so tender and so delicious.
Little Yellows or any other potatoes from the Little Potato Co. are best for this dish, in my opinion. I've no affiliation with the producer, but I think their potatoes are absolutely the creamiest and most delicious I've ever tried. Seriously. Our family first tried them many years ago, and we seem to be buying these most of the time. 
They sell them all over the U.S. and Canada. Check their Where To Buy page. You can find them pretty much everywhere - in grocery stores, Costco, Walmart, BJ's, and Sam's Club.
TIP
If you absolutely can't find Little Yellows, in a pinch, use Yukon Gold potatoes cut into 1" cubes. After that, do find some Little Yellows and make this dish again. You will see the difference.
How to make
Step 1
Trim the beef of excess fat, cut into bite-sized pieces, and sear over medium-high heat. Transfer to a cast-iron pot.
Step 2
Chop the onions and cut the mushrooms into 1" pieces. Sear with some oil or butter over medium-high heat until lightly browned
Add them to the cast iron pot on top of the meat, followed by chopped greens. Reserve some greens for the serving time.
Rinse the potatoes and add them on top of the chopped greens.
Step 3
Deglaze the frying pan with water and, optionally, a splash of white wine. I also like adding a cube of beef bouillon at this point to enhance the flavor.
If the beef is very lean, add a couple of small pats of butter on top. I do anyway. Butter adds so much flavor!
Step 4
Cover the pot with a lid and bake at 350°F (175°C) in a preheated oven for 2 hours and 10 minutes. Carefully open the pot, add four heaping tablespoons of sour cream and, optionally, a bit of butter. Butter adds calories, I know, but it also adds a lot of flavor! It's a tough decision. Cover and cook for another 20 minutes. Remove from the oven and stir well but gently.
Serving
Serve this one-pot beef and potatoes dish hot from the oven, garnished with finely chopped fresh greens and fresh garden vegetables. My favorite this time of the year is fresh cucumbers and heirloom tomatoes. I like the vegetables sliced and served on the side.
If you'd like, you can also make a salad, such as this Rustic Tomato and Cucumber salad, one of the most popular recipes on my blog. I also like pickled red onions and pickled vegetables with this dish; they are quick to make and go so well together.
Enjoy!
Ingredients
- 3 lbs beef chuck Trimmed of fat and cut into 1 1/2-inch (4cm) pieces.
- 1 lb mushrooms Rinsed, dried thoroughly, and cut into 1-inch (2-3cm) pieces.
- 1 1/2 lbs potatoes Little Yellows from the Little Potato Co. are recommended.
- 2 medium yellow onions Peeled and coarsely chopped.
- 2 cups chopped mixed fresh herbs e.g. sage, parsley, cilantro, green onions, dill, etc.
- 1 1/2 cups water
- 1/4 cup white wine Replace with water if choosing not to use wine.
- 1 beef bouillon cube Optional. If not adding, make sure to add more salt.
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 4 Tbsp sour cream
- 1 tsp sea salt Or to taste
- 1 tsp black pepper Or to taste
Instructions
- Start preheating the oven to 350°F (175°C).
- Preheat a tablespoon of olive oil (or butter if you prefer a richer flavor) in a large, heavy-bottomed frying pan (such as copper, cast iron, or carbon steel) over medium-high heat. Sear the meat on one side for about 1 - 1.5 minutes, undisturbed, until nicely browned. Then flip and sear for an additional 1-1.5 minutes on the other side. Transfer the meat to a 5-quart (5L) cast iron pot. Season with 1/2 tsp of salt and a pinch of pepper in the pot.
- Add another tablespoon of olive oil (or butter) to the same pan. Add the chopped onions and mushrooms, then season with 1/2 teaspoon of salt and a pinch of pepper. Cook over medium-high heat until lightly browned, stirring occasionally. Transfer them to the cast-iron pot on top of the meat, followed by two-thirds of the chopped greens and potatoes layered on top.
- Deglaze the frying pan with 1 1/2 cups of hot water and 1/4 cup of white wine. Keep the heat at medium-high. Once the liquid is simmering, add a cube of beef bouillon and crush it to dissolve. Taste for salt and adjust if needed. It should be salted perfectly or just slightly salty. Pour the liquid into the cast iron pot. Add two tablespoons of butter on top.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours and 10 minutes. Next, carefully open the pot and add four heaping tablespoons of sour cream and two more tablespoons of butter on top. Cover and cook for another 20 minutes. Remove from the oven and stir well but gently. Serve immediately, garnished with chopped fresh greens, and along with fresh vegetables, a salad, or pickled vegetables (see links to my recipes in the post abov).
Equipment
- 1 heavy-bottomed frying pan
- 1 5-quart (5L) cast iron pot
Jim D says
This recipe looks great. We are a big fan of the little yellow potatoes. Buy them often at Aldis. They are now our preferred potato for potato salad too. I may try your recipe soon. Over a month ago our WinnDixie had chuck roasts at $4.99lb, so we bought 3, froze two. The first went into barbeque beef sandwiches. I think a chuck roast and a pork butt are my all time favorite meats. So many recipes. Thanks, will post you after we try it. I know it's a 5 star already.
victor says
Hello Jim, good to hear from you. I agree with you, Little Potatoes are great for salads too. I don't know how they do it, but all of their varieties have a super creamy texture. I've noticed that lately we mostly buy these potatoes.
I do the same with meat. Whenever I see it on sale, I stock up, vacuum seal and freeze. That's the best way to do it these days. Prices just keep going higher and higher.
Do you smoke meat. I love smoked meat. I have my favorite recipe for Smoked Chuck Roast on my TA blog, as well as many other recipes. Check them out.
Thank you for the kind words and the 5 star rating. Enjoy!