Step 1

In a 12-inch cast-iron or other ovenproof skillet, cook and crumble the ground beef over medium-high heat until no longer pink, about 6-8 minutes.

Step 2

Stir in 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Step 3

Transfer the beef to a plate.

Step 4

In the same pan, heat 1 tablespoon of the oil over medium-high heat until shimmering.

Step 5

Add the onions, the carrots, the mushrooms, and the garlic and sauté until the onions are tender, about 4-6 minutes.

Step 6

Stir in the flour and the Herbes de Provence and cook for 1 minute.

Step 7

Stir in the wine and bring the mixture to a boil.

Step 8

Cook the mixture for 1 minute, stirring to loosen any browned bits from the pan.

Step 9

Add the cooked beef and the beef broth, then bring the mixture to a boil again.

Step 10

Reduce the heat to low and cover the skillet.

Step 11

Simmer, stirring occasionally, until the flavors are blended, about 30 minutes.

Step 12

Transfer the skillet from the heat.

Step 13

Place the potatoes in a large saucepan and add enough water to cover them.

Step 14

Bring the potatoes to a boil, then reduce the heat.

Step 15

Cook the potatoes at a simmer until tender, about 10-12 minutes.

Step 16

Drain the potatoes and allow them to cool slightly.

Step 17

Preheat the broiler.

Step 18

Arrange the potatoes over the stew, overlapping slightly, and brush them lightly with the remaining olive oil.

Step 19

Sprinkle the potatoes with the remaining salt and the remaining pepper.

Step 20

Sprinkle the parmesan on top of the potatoes.

Step 21

Broil the skillet about 5-6 inches from the heat until the potatoes are lightly browned, about 6-8 minutes.

Step 22

Let stand for 5 minutes.

Step 23

Sprinkle with the parsley and serve.