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Ingredients
For the Beef & Mushroom Base:
Beef:
1.5 to 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper, to taste
Vegetables:
8 oz mushrooms (white button, cremini, or a mix), cleaned and sliced
1 large onion, chopped
3 garlic cloves, minced
Aromatics & Seasonings:
2 teaspoons dried thyme
1 teaspoon dried rosemary (crushed)
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
Liquid:
2 cups beef broth (low-sodium preferred)
Optional: 1/2 cup red wine for extra depth (reduce the beef broth by 1/2 cup if using)
For the Potato Layer:
3–4 medium potatoes (Yukon Gold or Russet), scrubbed (peel if desired) and cut into 1/2-inch thick rounds or small chunks
Salt for parboiling
For Finishing & Topping:
1 cup heavy cream or sour cream (for extra creaminess, stir into the beef mixture before baking)
1 cup shredded cheese (sharp cheddar, Swiss, or a blend) (optional, for a melty topping)
2 tablespoons olive oil (plus extra for drizzling)
2 tablespoons all-purpose flour (optional, for thickening the sauce)
Fresh chopped parsley, for garnish
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Brown the Beef:
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
In a large, oven-safe skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef cubes in batches to avoid overcrowding, and sear on all sides until nicely browned (about 3–4 minutes per batch).
Transfer the browned beef to a plate and set aside.
Sauté the Vegetables:
In the same skillet, reduce the heat to medium. Add the chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic and sliced mushrooms; cook for another 4–5 minutes until the mushrooms begin to soften and release their juices.
Stir in the tomato paste, dried thyme, dried rosemary, and Worcestershire sauce, cooking for an additional minute to meld the flavors.
Deglaze and Build the Sauce:
If using red wine, pour it in now and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
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