Warm, rich, and deeply satisfying, this Beef Stew with Potato Topping is the ultimate comfort meal. Tender chunks of beef simmered with aromatic vegetables and warm spices, then crowned with a golden layer of buttery potato slices — all cooked in one oven-safe skillet for easy prep and minimal cleanup.
Perfect for chilly evenings or lazy weekends, this rustic dish combines the soul-warming goodness of traditional stew with the crispy, comforting finish of a gratin. Serve it straight from the pan, garnished with fresh parsley, and watch it disappear.
Ingredients
2 tablespoons olive oil , divided
2 pounds lean beef chuck , trimmed and cut into 1½-inch pieces
Kosher salt and freshly ground black pepper , to taste
4 medium carrots , cut into 2-inch pieces
1 medium onion , thinly sliced
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 bay leaves
2 tablespoons tomato paste
1 tablespoon all-purpose flour
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
1 (14-ounce) can diced tomatoes , with juice
2½ pounds russet potatoes (about 3 medium), peeled and sliced ⅓-inch thick
2 tablespoons unsalted butter , melted
Chopped fresh parsley , for garnish
Instructions
Step 1: Brown the Beef
Preheat your oven to 325°F (165°C) .
Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works perfectly) over medium-high heat .
Season the beef generously with ½ teaspoon salt and ½ teaspoon black pepper .
Working in batches to avoid overcrowding, brown the beef on all sides, about 5–6 minutes per batch . Transfer the seared meat to a bowl and set aside.
🔥 Tip: Don’t rush this step — browning builds deep flavor!
