s SPICED BEEF HOT POT **** s   



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Ingredients


 
Instructions
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3-26-17 very good, really just sort of a fancy beef stew, could have used some more seasoning but very good....
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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
INGREDIENTS

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
DIRECTIONS

Heat oven to 325F. 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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