Step 2: Cook the Vegetables
Reduce heat to medium-low and add the remaining 1 tablespoon of olive oil .
Add the carrots and onions , stirring occasionally, and cook for 5 minutes until softened.
Return the browned beef and any accumulated juices to the skillet.
Stir in the cinnamon, allspice, and bay leaves , and cook for 1 minute to release their aroma.
Add the tomato paste and stir constantly for another minute to deepen the flavor.
Step 3: Add Flour and Wine
Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste.
Pour in the red wine , scraping the bottom of the pan to lift the flavorful browned bits (this is called fond — it’s flavor gold!).
Bring the mixture to a gentle simmer and let it cook for 2–3 minutes.
Stir in the diced tomatoes and their juice . Let it simmer for another 2 minutes.
Step 4: Top with Potatoes & Bake
Remove the skillet from heat.
Arrange the potato slices in a tight spiral pattern over the stew, slightly overlapping them like flower petals.
Brush the potatoes evenly with half of the melted butter .
Season the top with ¼ teaspoon salt and ¼ teaspoon pepper .
Cover the skillet tightly with a lid or aluminum foil.
Transfer to the preheated oven and bake for 1½ to 1¾ hours , or until the beef is fork-tender and the potatoes are soft when pierced with a knife.
Step 5: Broil for a Golden Crust
Once baked, carefully remove the skillet from the oven (remember: the handle is HOT!).
Preheat the broiler on high.
Brush the potatoes with the remaining melted butter for extra richness and color.
Broil the stew 4–6 inches from the heat for 5–7 minutes , watching closely, until the potato topping turns golden brown and crisp at the edges.
Step 6: Serve & Enjoy
