Roast Beef with Potato Recipe
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- Frying pan with lid
INGREDIENTS
- 2.2 pounds/1 kilogram beef chuck roast, sliced
- 4 onions, sliced
- 1 leek, chopped
- 5 cups portobello and button mushrooms, sliced
- 4 potatoes, cubed
- ½ tablespoon turmeric
- 1 teaspoon sweet paprika
- ½ teaspoon baharat spice blend
- 1 teaspoon ras el hanout
- ½ teaspoon black pepper
- 1½ teaspoons salt
INSTRUCTIONS
- Heat a wide sauté pan with oil. Place the beef slices in the pan and sear until browned on each side, about 2 minutes per side. Remove the meat to a plate and set aside until the sauce is ready.
- In the same pan with the meat drippings, sauté the sliced onions until browned. Add the leek and stir for a few minutes. Add the mushrooms and continue stirring for a few more minutes. Add the spices and stir to combine. Add 1/2 liter (2 cups) of water and bring to a boil.
- Return the seared beef slices to the pan and cover with a lid. Cook on medium heat for about 30 minutes.
- Heat another pan with oil (deep enough for frying). Fry the potatoes until golden brown and remove to a plate lined with paper towels.
- Add the fried potatoes to the pan with the meat and sauce. If needed, add more water to the pan. Continue cooking on low heat for an additional 1 hour and 15 minutes, or until a fork easily pierces the roast and it is tender.
MY NOTES
FAQ
Can I use a different cut of beef for this beef with potato recipe?
Yes, you can use a different cut of beef for this recipe. While the original recipe calls for sliced shoulder roast, other cuts like chuck roast, brisket, or even stew meat can work well. These cuts are generally suitable for slow cooking and will become tender when simmered in the sauce. Just keep in mind that cooking times may vary depending on the cut’s thickness and fat content. For leaner cuts like sirloin or tenderloin, be cautious of overcooking, as they can become dry. Adjust seasoning and liquid levels as needed to ensure the meat remains flavorful and moist.
How can I make this beef with potato recipe in a slow cooker?
To make this recipe in a slow cooker, first sear the beef slices in a hot pan with oil until browned on each side, then transfer them to the slow cooker. In the same pan, sauté the onions, leek, and mushrooms until softened, then add the spices and stir well. Transfer the sautéed vegetables and spices to the slow cooker, add 1/2 liter (2 cups) of water, and mix. Add the fried potato cubes to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily pierced with a fork.
What can I use as a substitute for ras el hanout?
If you don’t have ras el hanout, you can substitute it with a combination of common spices: mix equal parts of ground cumin, ground coriander, ground ginger, paprika, and a pinch of cinnamon and cloves. This blend will mimic the complex, aromatic profile of ras el hanout. Alternatively, using a Moroccan spice blend or garam masala can also work, as they share some similar spices. Adjust the quantities to taste, ensuring a balanced flavor.
How do I prevent the potatoes from getting too soft?
To prevent the potatoes from getting too soft or mushy, fry them until golden brown before adding them to the dish. This initial frying helps create a crispy exterior that can better withstand long cooking times. Additionally, choose waxy potatoes like red or Yukon Gold, which hold their shape better than starchy varieties. Add the fried potatoes to the slow cooker during the last hour of cooking to maintain their texture while absorbing the dish’s flavors.
Can I add other vegetables to this beef with potato recipe?
Yes, you can add other vegetables to this recipe for extra flavor and nutrition. Carrots, bell peppers, and celery are great choices as they complement the beef and potatoes well. Cut the vegetables into similar-sized pieces to ensure even cooking. If you prefer vegetables with a firmer texture, like green beans or peas, add them during the last hour of cooking. Root vegetables like turnips or parsnips can be added at the beginning along with the potatoes. Adjust the seasoning and liquid as needed to accommodate the additional vegetables, ensuring the flavors remain balanced and the dish doesn’t become too watery.
How should I store and reheat leftovers?
To store leftovers, transfer the cooled beef and potatoes to an airtight container and refrigerate within two hours of cooking. They can be kept in the refrigerator for up to 3-4 days. For longer storage, place the leftovers in a freezer-safe container and freeze for up to 2-3 months. To reheat, thaw frozen leftovers in the refrigerator overnight. Reheat on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave in a microwave-safe dish, stirring occasionally, until heated through. Ensure the dish reaches an internal temperature of 165°F (74°C) before serving.
Can I use sweet potatoes instead of regular potatoes?
Yes, you can use sweet potatoes instead of regular potatoes in this recipe. Sweet potatoes add a subtle sweetness and a different texture to the dish. Prepare them the same way by peeling and cutting into cubes, then frying until golden brown. Sweet potatoes may cook slightly faster than regular potatoes, so monitor their texture to avoid overcooking. Their natural sweetness complements the savory flavors of the beef and spices, offering a delicious twist on the original recipe.
How long can this dish be frozen for?
This dish can be frozen for up to 2-3 months. To ensure the best quality, store the cooled beef and potatoes in an airtight, freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its storage time. When ready to eat, thaw the dish in the refrigerator overnight before reheating. Proper freezing and storage help maintain the dish’s flavor and texture, allowing you to enjoy it later without compromising quality.
What side dishes pair well with this recipe?
Several side dishes pair well with this beef and potato recipe. A fresh green salad with a light vinaigrette can provide a crisp contrast to the rich flavors. Steamed or roasted vegetables, such as asparagus, green beans, or Brussels sprouts, offer a healthy complement. A side of garlic bread or warm, crusty bread is perfect for soaking up the delicious sauce. For a more substantial side, consider serving rice, quinoa, or couscous, which can absorb the savory juices. Finally, a light, tangy coleslaw or pickled vegetables can add a refreshing balance to the hearty main dish.
