Serving suggestion. Nutrition is approximate.
Equipment
- Heavy oven-safe lidded pot
- knife and fork.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use beef shin instead of chuck and judge tenderness before adding potatoes.
Make it work
- Add potatoes only after the meat begins to soften; different beef cuts take different times.
Prep 25 min · Cook 185 min · Waiting 10 min
Serves 6 / Prep 25 min / Brown and simmer 20 min / Bake 2-2 3/4 h / Rest 10 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 900 g / 31.8 oz Beef chuck, trimmed, cubed
- 900 g / 31.8 oz Potatoes, peeled, 4 cm / 1 1/2 inch chunks
- 200 g / 7.0 oz Onion, diced
- 200 g / 7.0 oz Carrot, thickly sliced
- 25 ml / 0.8 US fl oz Sunflower oil
- 700 ml / 23.7 US fl oz Low-sodium beef stock
- 2 (about 0.4 g) Bay leaves
- 1 tsp / about 6.0 g Fine salt
- 1/2 tsp / about 0.9 g Black pepper
- 8 g / 0.3 oz Fresh dill, chopped
Step-by-step method
- Prepare the oven and beef
Heat oven to 170 C / 340 F conventional, or 150 C / 300 F fan. Pat beef dry. Heat oil in a heavy oven-safe pot and brown beef in three batches over medium-high heat. Remove briefly to a plate. - Build the base
Reduce to medium and soften onion and carrot 7 minutes in the same pot. Return beef and juices, then add stock, bay, salt and pepper. Scrape up brown bits and bring to a simmer. - Give beef a head start
Cover tightly and place in the oven for 75-100 minutes. Check halfway that liquid has not dried out. Beef should be starting to yield to a fork but need a little more time before potatoes join it. - Add the potatoes
Peel and cut potatoes while beef cooks, keeping them in cold water briefly if needed. Drain and fold into the pot. Liquid should reach about halfway up the contents; add a little hot water if necessary and replace the lid. - Finish the roast
Bake another 40-55 minutes until beef is fork-tender and a knife enters potatoes easily. Uncover for 10 minutes if the broth needs reduction. Stir sparingly so the tender potatoes retain their shape. - Rest and serve
Remove bay leaves and rest covered 10 minutes. Taste broth and add dill before portioning. Serve meat, potatoes and vegetables together with their juices. Cool leftovers in shallow containers promptly rather than in the deep cooking pot.
Cook’s notes
Add potatoes only after the meat begins to soften; different beef cuts take different times.
Storage & reheating
- Refrigerate within 2 hours (1 hour above 32 C / 90 F) in a shallow covered container at 4 C / 40 F or colder. Use within 3 days.
Allergens
No common major allergens in the listed base ingredients. Check labels on packaged ingredients and any substitutes.
Approximate nutrition
Per serving: 463 kcal · Protein 35 g · Carbohydrates 34 g · Fat 21 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
