3-26-17 very good, really just sort of a fancy beef stew, could have used some more seasoning but very good....
BY ANNA HELM BAXTER
Potato rounds top savory lean beef, seasoned with bay leaves and allspice, in this delicious casserole recipe.
TOTAL TIME: 2:20LEVEL: EASYYIELD: 4 TO 6 SERVINGS
2 tbsp. Extra virgin olive oil
2 lb. lean beef chuck, trimmed and cut into 11/2" pieces
Kosher salt and pepper
4 medium carrots, cut into 2" pieces
1 Medium onion, sliced
rounded 1/4 tsp ground cinnamon
1/4 tsp. ground allspice
2 bay leaves
2 tbsp. tomato paste
1 tbsp. flour
1/2 c. dry red wine
1 14-oz can diced tomatoes
2 1/2 lb. russet potatoes (about 3 medium), peeled and sliced 1/3" thick
2 tbsp. 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
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