Beef Stew with Potato Topping

Step 1: Brown the Beef Preheat your oven to 325°F. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the beef with ½ teaspoon each of salt and pepper. Working in batches, brown the beef on all sides for 5-6 minutes, then transfer to a bowl.
Step 2: Cook the Vegetables Lower the heat to medium-low. Add the remaining tablespoon of olive oil, along with the carrots and onions. Cook, stirring occasionally, for 5 minutes. Return the beef and its juices to the skillet. Add cinnamon, allspice, and bay leaves. Cook, stirring, for 1 minute. Stir in the tomato paste and cook for another minute.
Step 3: Add Flour and Wine Sprinkle the flour over the mixture, stir, and cook for 1 minute. Add the red wine and bring to a simmer, scraping any browned bits from the bottom of the skillet. Stir in the diced tomatoes, including their liquid.
Step 4: Add Potatoes Return the mixture to a simmer, then remove from heat. Arrange the potato slices in a spiral pattern over the beef and vegetables, slightly overlapping. Brush the potatoes with half the melted butter and season with ¼ teaspoon each of salt and pepper. Cover the skillet and transfer it to the oven. Bake for 1 ½ to 1 ¾ hours, or until the beef and potatoes are tender.
Step 5: Broil the Potatoes Once baked, remove the skillet from the oven and preheat your broiler. Brush the potatoes with the remaining butter and broil for 5-7 minutes, until the potatoes are golden brown. Garnish with chopped parsley if desired, and serve.