| Level: | Easy |
| Total: | 5 hr 5 min |
| Active: | 20 min |
| Yield: | 5 to 6 servings |
Ingredients
- Extra-virgin olive oil, for sauteing and drizzling
- 4 onions, very thinly sliced
- 6 cloves garlic, very thinly sliced
- 3 pounds chuck, bottom round or top sirloin steak
- Sea salt and freshly ground black pepper
- 4 to 5 starchy potatoes
- 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
- 2 tablespoons chopped fresh thyme
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- Parmigiano-Reggiano, for grating
- A few fresh basil leaves, torn
- 1 loaf ciabatta, for serving
Instructions
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 714 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 60 g |
| Cholesterol | 143 mg |
| Sodium | 1607 mg |
Reviews
I made this recipe a few times in the past, it is tasty, but I always struggled to adjust the oven cooking time for a piece of beef closer to 1.25 lb. Has anyone tried that? Also would love to adapt cooking time/method for a slower cooker (hate turning on the oven in the summer time), not sure how to do that for 1.25 lb beef.
Added about 2 c red wine (Pinot Noir)
Have made this so many times to rave reviews. Comforting and easy to put together. Because of allergies to beef and tomatoes, I have even substituted boneless, skinless chicken breasts and white wine for another amazing dish.
this is amazing. I added 1.5 cups of red wine.
So good! My house also smells fantastic. The whole family enjoyed this dish. Thanks for sharing Rach!
This was delicious- I’ve never had anything like it! I did add about 1 cup of red wine, which it needed because even with tomato juices, it does get absorbed. I cooked for 4 hrs at 300 degrees. Beware of prep time- took me about 45 min. Also, don’t worry if everything doesn’t stack as pretty on the meat as Rachel did on tv., even if some falls off, it’s still to die for good! I will make again for sure.
Going to try this for Sunday dinner. Looks like between the onions and tomatoes there is plenty of liquid but let me know how yours turns out thevilla.
Super delish and comforting dish! I added sauteed mushrooms and 1 cup low sodium chicken stock. Served over cauliflower mash.
Where is the liquid in this recipe?