Potato rounds top savory lean beef, seasoned with bay leaves and allspice, in this delicious casserole recipe.
Extra virgin olive oil
lean beef chuck, trimmed and cut into 11/2" pieces
Kosher salt and pepper
medium carrots, cut into 2" pieces
Medium onion, sliced
rounded 1⁄4 tsp ground cinnamon
dry red wine
14-oz can diced tomatoes
russet potatoes (about 3 medium), peeled and sliced 1/3" thick
unsalted butter, melted
Chopped fresh flat-leaf parsley, for serving
- Heat oven to 325°F. Heat 1 tablespoon oil in a 12-inch oven-safe skillet over
medium-high heat. Season the beef
with 1⁄2 teaspoon each 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 tablespoon oil along with the
carrots and onions and cook, stirring
occasionally, for 5 minutes. Return
the beef to the pan (along with any
juices) and add the cinnamon, allspice
and bay leaves; cook, stirring, for 1
minute. Add the tomato paste and
cook, stirring, for 1 minute.
- Sprinkle the flour over the top and
cook, stirring, for 1 minute. Add the
wine and bring to a simmer, scraping
up any brown bits, then add the
tomatoes (including their liquid).
- Return to a simmer, then remove
from heat. Arrange the potatoes in a
spiral on top of the beef and vegetable
mixture, slightly overlapping them.
Brush with half the butter and sprinkle
with 1⁄4 teaspoon each salt and pepper. Cover
the skillet, transfer to the oven and bake
until the beef and potatoes are tender,
1 1/2 to 1 3/4 hours. Remove from oven.
- Heat broiler. Brush the potatoes
with the remaining butter and broil
until golden brown, 5 to 7 minutes.
Sprinkle with parsley, if desired.
PER SERVING 741 CAL, 30 G FAT (12 G SAT FAT), 167 MG CHOL, 803 MG SOD, 55 G PRO, 64 G CAR, 7 G FIBER