Ingredients
2 pounds lean ground beef (90% lean)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1 large onion, chopped4 medium carrots, sliced1/2 pound sliced fresh mushrooms4 garlic cloves, minced2 tablespoons all-purpose flour2 teaspoons herbes de Provence1-1/4 cups dry red wine or reduced-sodium beef broth1 can (14-1/2 ounces) reduced-sodium beef brothTOPPING:1-1/4 pounds red potatoes (about 4 medium), cut into 1/4-inch slices1 tablespoon olive oil1/4 teaspoon salt1/8 teaspoon pepper1/3 cup shredded Parmesan cheeseMinced fresh parsley, optional
Preparation
In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan.
In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly.
Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
