4mediumcarrotspeeled, quartered and cut in to 2-inch pieces
1/2cupdry red wine
114-oz candiced or crushed tomatoes
2lbsrusset potatoesabout 3 potatoes, scrubbed and sliced 1/4-1/2 inch thick
Chopped fresh parsleyfor garnish
Preheat oven to 325 F.
Season beef cubes with salt and pepper. In a large oven-safe skillet, add 1 Tbsp. olive oil and brown meat in batches over medium-high heat. Do not crowd the pan, or the meat will steam in it's juices instead of searing. Two batches works well here. Remove the first batch to a plate while you cook the second, then remove the second batch to the same plate.
Reduce heat to medium-low in the same skillet. Add an additional 1 Tbsp oil to the pan. Add the carrots and onions and cook, stirring regularly for about 5 minutes. Return the beef to the pan, along with any juices. Stir to combine. Sprinkle the cinnamon and allspice over-top and stir in. Cook, stirring, for 1 minutes. Add the tomato paste. Stir in and cook for an additional minute. Sprinkle the flour over-top and stir in. Cook for 1 minutes, then add the wine. Increase the heat under the pan to medium and bring the sauce to a simmer a couple of minutes, stirring to scrape up any brown bits from the bottom of the pan. Add the canned tomatoes and their liquid and the bay leaves to the pan. Return mixture to a simmer, then remove from heat.
Arrange the sliced potatoes in a spiral on top of the beef, starting around the outside edge and over-lapping slightly. Brush well with about half of the melted butter and sprinkle with a generous sprinkling of salt and pepper. Cover the skillet with a lid or aluminum foil and bake in the preheated oven until potatoes are tender, 1 1/2 - 1 3/4 hours.
Remove from oven and switch oven to broil, with rack about 6 inches from heat source. Brush the potatoes with the remaining melted butter and set in oven under the broiler until golden brown, about 5 minutes.
Allow to stand 5 minutes before serving. Garnish with chopped parsley, if desired.