2 T. olive oil
2 lbs. lean beef chuck, trimmed and cut into 1.5 in. pieces
4 medium carrots, cut into 2 in. pieces
1 medium onion, sliced
1/4 tsp. rounded cinnamon
1/4 tsp. ground allspice
2 bay leaves
2 T. tomato paste
1 T. flour
1/2 cup dry red wine
1 14 oz. can diced tomatoes
2.5 lbs. russet potatoes, peeled and sliced
2 T. unsalted butter, melted
chopped fresh parsley

2 T. olive oil 2 lbs. lean beef chuck, trimmed and cut into 1.5 in. pieces 4 medium carrots, cut into 2 in. pieces 1 medium onion, sliced 1/4 tsp rounded cinnamon 1/4 tsp ground allspice 2 bay leaves 2 T. tomato paste 1 T. flour 1/2 cup dry red wine 1 14 oz. can diced tomatoes 2 5 lbs. russet potatoes, peeled and sliced 2 T. unsalted butter, melted

Heat oven to 325.

Heat 1 T. oil in a 12 in. oven safe skillet over medium high heat. Season the beef with 1/2 tsp. salt and pepper. Working in two batches, brown the beef on all sides, 5 to 6 minutes. Transfer to a bowl.

Reduce heat to low, add the remaining oil along with the carrots and onions, and cook for 5 minutes. Return the beef to the pan and add the cinnamon, allspice and bay leaves. Cook for 1 minute. Add the tomato paste and cook for 1 minute.

Sprinkle the flour over the top and cook for 1 minute. Add the wine and bring to a simmer, deglazing. Add the tomatoes and their liquid.

Return to a simmer, then remove from heat. Arrange the potatoes in spiral on top of the beef, slightly overlapping them. Brush with half the butter and sprinkle with 1/4 tsp. salt and pepper. Cover the skillet, transfer to the oven, and bake until potatoes are tender, about 1.5 to 1.75 hours.

Heat broiler. Brush the potatoes with remaining butter and broil until golden brown, about 5 to 7 minutes. Sprinkle with parsley.