Potatoes Slow-Cooked in Beef Stock Recipe is so easy to make and so delicious. I love this simple technique for cooking potatoes with this unusual method. This dish is a great match for the Pomegranate Merlot Braised Lamb Shanks which have a lot of flavors going on.
This delicious Roasted Potatoes Slow Cooked in Beef Stock recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 2 tablespoons butter
- 1/2 tablespoon olive oil, extra-virgin
- 2 medium-sized onions, peeled, cut in half, and sliced thin
- 1 1/2 pounds of Yukon Gold or Russet Potatoes, sliced thin (use a Mandolin, if you have one)
- Coarse salt or sea salt and freshly-ground pepper
- Fresh thyme leaves, to taste
- 1 cup (or more) Beef Stock, homemade or store bought*
Preheat oven to 300 degrees F. Butter a casserole dish.
In a large frying pan over medium to medium-low heat, melt the butter with the olive oil. Add the sliced onions and gently fry the until soft and lightly golden, approximately 20 minutes. Remove from heat and spread 1/2 the sauteed onion in the prepared casserole dish.
Add a layer of sliced potatoes and season with salt, pepper, and thyme leaves. Add the rest of the onions, potatoes, salt, pepper, and thyme leave. Pour the beef stock over the top.
Cover the dish tightly with aluminum foil and bake until all the liquid has been absorbed and potatoes are tender when pierced with a fork, approximately 2 to 3 hours. Remove the aluminum foil for the last 1 hour of cooking if you like a crisp top. Remove from oven and let stand 10 minutes.
Before serving, sprinkle additional fresh thyme leaves over the top.
Makes 4 servings.
* Learn how easy it is to make outstanding homemade Beef Stock.