The Ultimate Juiciest Roast Beef and Potato Dish Recipe
“There’s no better meal for the holidays than this roast beef and potato dish!”
Ilanit Carbi
Original Recipe Author
This stew is made with roast beef combined with Hasselback and mini potatoes.
You can easily make it ahead of time if you’re having guests over. Or, to enjoy as comfort food on the weekends.
Simply reheat, garnish, and serve. It’ll taste just as delicious and fresh as the day you made it.
Why this Beef and Potato Stew Recipe is A MUST-try:
Frequently Asked Questions:
Beef and Potato Stew Recipe
Which part is better for this recipe: Minute Steak Roast or Petit Tender?
Minute Steak Roast.
How do you do the Hasselback shape?
I prefer to thinly slice it without going all the way through.
In case I don’t have time to allow the meat to cool down, is it possible to place it whole in the oven?
Yes, you can. However, in that case, make sure the meat is completely tender.
The Ultimate Juiciest Roast Beef and Potato Dish Recipe
Ingredients
- 1 beef roast (Minute Steak Roast or Petit Tender)
- 1 tsp. allspice
- 1¼ tsp. turmeric
- 5 bay leaves
- 2 –3 potatoes
- 1 lb. shallots (halved (½ kg))
- 1 garlic head (peeled)
- 1 tbsp. teriyaki sauce
- 2 tbsp. date syrup
- 1 package of fresh whole mushrooms (250 g)
- 1 tbsp. soup mix
- Coarse black pepper
- 5 parsley stalks
- 1 handful of cut celery
- 2 tbsp. soy sauce (double the amount if you like the taste)
- 1 tsp. salt
- 1 tsp. shish-kebab seasoning
Instructions
- Cook the beef whole in water on a low flame.
- Next, add allspice, turmeric, and bay leaves, then leave to cook on medium heat until tender for about 3 hours.
- Allow the tender meat to cool down and then thinly slice it as shown in the picture.
- Then peel the potatoes, boil until soft, and remove.
- Using a pot that can be placed in the oven, fry the shallots in oil until golden.
- Add garlic, teriyaki sauce, date syrup, and turmeric, then stir.
- Put the cooked potatoes in the pot and stir-fry to get a nice color.
- Place the cooked meat in the pot, and fry on all sides.
- Next, add the mushrooms, whole.
- Mix some of the meat gravy with a tablespoon of soup mix, then pour over the meat.
- Season the meat with some coarse black pepper, fresh and dry parsley, celery, and soy sauce.
- Sprinkle the potatoes with salt and shish-kebab seasoning to boost the flavors.
- Leave on a low flame until the sauce thickens.
- Then, add some more gravy and place in the oven uncovered, and convection bake at 400°F (200°C) for about 10 minutes until nice and dark.
- Finally, top with chopped parsley and serve.
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