Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound bacon -- cut into 2 tablespoons olive oil

  3. 2 1/2 pounds boneless beef round -- cut in

  4. 1 1/2" cubes

  5. 1 onion -- cut into 1/4" dice

  6. 1 tablespoon garlic -- finely chopped

  7. 1 tablespoon all-purpose flour

  8. 1 28 oz can plum tomatoes -- crushed, with their

  9. -- juices

  10. 1 1/4 cups chicken broth -- defatted

  11. 1/2 cup dry red wine

  12. 1 tablespoon tomato paste

  13. 1 tablespoon red currant jelly

  14. 1 teaspoon dried thyme

  15. 2 bay leaves

  16. 1 strip orange zest

  17. 3 carrots -- peeled, cut into 1"

  18. -- pieces 10 ounces white mushrooms -- trimmed, cut into -- quarters 1 cup white kidney beans -- cooked

  19. salt and pepper -- to taste

  20. 2 russet potatoes -- peeled, thinly

  21. -- sliced 1/4 cup flat-leaf parsley -- chopped

  22. 2 tablespoons unsalted butter -- melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. In a heavy ovenproof pot, cook the bacon over medium-low heat until golden brown and the fat is rendered, 8 to 10 minutes. Using a slotted spoon, set the bacon aside. Add the olive oil to the drippings in the pot.

  3. Brown the meat in two batches over medium-high heat, adding additional oil as necessary. Transfer the meat to a bowl.

  4. Add the onion to the pot and cook over low heat, stirring occasionally, until wilted, 8 to 10 minutes. Add the garlic and cook for 2 minutes. Sprinkle with the flour and cook, stirring, 1 minute more.

  5. Add the remaining ingredients to the pot, except for the potatoes, parsley, and butter. Return the meat, along with any accumulated juices, and the bacon to the pot. Bring to a simmer over medium heat, and then transfer the pot to the oven. Bake, uncovered, for 1 hour.

  6. Remove the cover; adjust the seasoning; and bake, uncovered, until the beef is tender, 1 hour more.

  7. About 30 minutes before the stew is finished, bring a small pot of water to a boil. Add the potatoes, return to a boil, and cook for 4 minutes. Drain and dry the potatoes well on paper towels.

  8. Stir the parsley into the stew. Using a slotted spoon, transfer the stew to a 2- to 2 1/2-quart round souffle dish or other ovenproof casserole. Pour enough sauce over the meat to just cover. Arrange the potatoes in an overlapping spiral over the stew. Brush with the melted butter and sprinkle generously with salt and pepper. Bake until the potatoes are golden and tender, 45 minutes. Serve immediately.

  9. Author's note: The basis for this dish is a beef stew with a rich gravy. I always add a bit of tomato paste and red currant jelly to the mix because I find that it takes the edge off the sauce and rounds it out with luscious results. The crust for this pot pie is made from sliced potatoes that bake up into a nice crisp toppin


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