Preparation:
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.
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 |
