Beef Stew with Potato Topping 
A cozy, oven-baked classic where tender beef and hearty vegetables simmer beneath a golden, buttery potato crust—comfort food at its finest.
Ingredients2 tbsp olive oil
2 lbs lean beef chuck, cut into 1½-inch cubes
Kosher salt and black pepper, to taste
4 carrots, cut into 2-inch chunks
1 onion, thinly sliced
¼ tsp ground cinnamon
¼ tsp ground allspice
2 bay leaves
2 tbsp tomato paste
1 tbsp all-purpose flour
½ cup dry red wine
1 (14 oz) can diced tomatoes
2½ lbs russet potatoes (about 3), peeled and sliced ⅓-inch thick
2 tbsp unsalted butter, melted
Chopped parsley, for garnish
InstructionsPreheat oven to 325°F (163°C).
Brown the beef: In a large oven-safe skillet, heat 1 tbsp olive oil. Season beef with salt and pepper. Sear in batches until browned on all sides. Set aside.
Sauté vegetables: Lower heat, add remaining oil, and cook carrots and onion for 5 minutes. Return beef to skillet. Stir in cinnamon, allspice, and bay leaves.
Build the base: Add tomato paste and cook 1 minute. Stir in flour and cook another minute. Add wine, scraping up browned bits. Stir in tomatoes and bring to a simmer.
Layer the potatoes: Remove from heat. Arrange potato slices in a spiral over the stew. Brush with half the melted butter. Season with salt and pepper.
Bake covered for 1½ to 1¾ hours, until beef is tender and potatoes are cooked.
Broil for crispiness: Brush potatoes with remaining butter and broil 5–7 minutes until golden.
Finish and serve: Remove bay leaves. Garnish with parsley and serve hot.
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