Spiced Beef Hot Pot

Let's Cook

1. Step 1.

   Heat the oven to 325°F. Heat 1 tablespoon of the olive oil in a 12-inch oven-safe skillet over medium-high heat. Season the beef chunks with ½ teaspoon each salt and pepper. Working in two batches to avoid crowding, brown the beef on all sides, about 5 to 6 minutes total per batch. Transfer the browned beef to a bowl.

2. Step 2.

   Reduce the heat to low. Add the remaining 1 tablespoon olive oil to the skillet, along with the carrots and sliced onion. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften. Return the beef and any accumulated juices to the skillet. Add the cinnamon, allspice, and bay leaves, and cook, stirring, for 1 minute. Stir in the tomato paste and cook for another minute.

3. Step 3.

   Sprinkle the flour over the mixture and cook, stirring, for 1 minute. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the diced tomatoes with their liquid and stir to combine. Return to a simmer, then remove the skillet from the heat.

4. Step 4.

   Arrange the potato slices in a spiral pattern on top of the beef and vegetable mixture, slightly overlapping them. Brush the potatoes with half of the melted butter and sprinkle with ¼ teaspoon each salt and pepper. Cover the skillet with a lid or foil, transfer to the oven, and bake until the beef and potatoes are tender, about 1½ to 1¾ hours. Remove from the oven.

5. Step 5.

   Heat the broiler. Brush the potatoes with the remaining melted butter and broil until golden brown, 5 to 7 minutes. Sprinkle with chopped fresh parsley if desired.