Beef Stew with Potato Topping
A warm, filling dish that comforts the body and the soul, featuring tender beef, vegetables, and a golden potato topping.
Ingredients
For the stew
- 2 tablespoons olive oil For browning beef and cooking vegetables
- 2 pounds lean beef chuck, trimmed and cut into 1 1/2-inch pieces Best for slow cooking and tenderness
- Kosher salt and black pepper, to taste Seasoning for beef and potatoes
- 4 medium carrots, cut into 2-inch pieces
- 1 medium onion, sliced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 pieces bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1/2 cup dry red wine Adds depth of flavor
- 1 14-ounce can diced tomatoes With their liquid
- 2 1/2 pounds russet potatoes (about 3 medium), peeled and sliced 1/3-inch thick For the topping
- 2 tablespoons unsalted butter, melted For brushing potatoes
- Chopped fresh parsley, for garnish
Instructions
Preparation
- Preheat oven to 325°F.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season beef with 1/2 teaspoon each salt and pepper. Brown beef in batches for 5–6 minutes, then transfer to a bowl.
Cooking
- Lower heat to medium-low. Add remaining 1 tablespoon olive oil, carrots, and onions. Cook for 5 minutes.
- Return beef and juices to skillet. Add cinnamon, allspice, and bay leaves. Cook for 1 minute.
- Stir in tomato paste and cook for 1 more minute.
- Sprinkle flour, stir, and cook for 1 minute.
- Add red wine and simmer, scraping brown bits from the skillet. Stir in diced tomatoes with their liquid.
- Bring to a simmer, remove from heat. Arrange potato slices in a spiral over the beef and vegetables.
- Brush potatoes with half the melted butter and season with 1/4 teaspoon each salt and pepper.
- Cover and bake for 1 1/2 to 1 3/4 hours, until beef and potatoes are tender.
Finishing
- Remove skillet and preheat broiler.
- Brush potatoes with remaining butter and broil for 5–7 minutes until golden.
- Garnish with parsley and serve.
Notes
Cool the stew to room temperature before storing. Place in an airtight container and keep in the fridge for up to 3 days, or freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating gently on the stove or in the oven. Tips: Brown the beef well to build deep flavor. Use russet potatoes for a soft, golden top. Slice potatoes evenly so they cook at the same rate. Taste and adjust salt near the end of cooking. Variations: Add mushrooms for extra earthiness. Swap carrots for parsnips or turnips for a root-vegetable twist. Use sweet potatoes for a sweeter, softer topping.