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1. Cut the beef chuck into roughly 3 cm (1.25-inch) chunks, trimming any excess hard fat. Pat thoroughly dry with paper towels — this is critical for a good sear. Season generously with salt, black pepper, smoked paprika, and onion powder. Toss to coat evenly and set aside.
700 g Beef chuck,
1 tsp Smoked paprika,
0.5 tsp Onion powder,
1 tsp Black pepper,
1.5 tsp Kosher salt
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2. Cut the potatoes into 2 cm (0.75-inch) cubes, leaving the skin on. Thinly slice the onion, mince the garlic, and strip the rosemary and thyme leaves from their stems. Set everything aside in separate piles.
4 piece Yukon Gold potatoes,
6 clove Garlic cloves,
1 piece Yellow onion,
2 tbsp Fresh rosemary,
2 tbsp Fresh thyme
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3. Heat a large cast iron or heavy-bottomed skillet over high heat until smoking. Add the olive oil and sear the seasoned beef chunks in a single layer — do not crowd the pan (work in two batches if needed). Sear undisturbed for 2–3 minutes per side until a deep mahogany crust forms. Remove beef from the pan and set aside.
700 g Beef chuck,
3 tbsp Olive oil
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4. Reduce heat to medium-high. Add the butter to the same skillet and let it melt. Add the potato cubes in a single layer and cook undisturbed for 4–5 minutes until a golden crust forms on one side, then toss and cook another 3–4 minutes until browned all over. Season lightly with a pinch of salt.
4 piece Yukon Gold potatoes,
1.5 tsp Kosher salt,
2 tbsp Unsalted butter
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5. Push the potatoes to the edges of the pan. Add the onion to the center and cook for 2–3 minutes until softened and beginning to caramelize. Add the garlic, rosemary, and thyme and stir everything together, cooking for 1 minute until fragrant.
6 clove Garlic cloves,
1 piece Yellow onion,
2 tbsp Fresh rosemary,
2 tbsp Fresh thyme
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6. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon — those fond bits are packed with flavor. Return the seared beef chunks to the skillet, nestling them among the potatoes.
700 g Beef chuck,
0.5 cup Beef broth,
1 tbsp Worcestershire sauce
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7. Reduce heat to medium-low, cover the skillet with a lid or foil, and cook for 12–15 minutes until the potatoes are fork-tender and the beef is cooked through. Remove the lid for the last 3 minutes to let any excess liquid evaporate and edges re-crisp. Taste and adjust seasoning with salt and pepper.
1 tsp Black pepper,
1.5 tsp Kosher salt
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8. Remove from heat and scatter fresh parsley over the top. Serve directly from the skillet.
2 tbsp Fresh flat-leaf parsley (garnish)
