Step 1

Preheat oven to 325°F, with rack at center

Step 2

Heat oil in a large cast-iron skillet over medium-high heat

Step 3

Listicle: 10-Inch Cast Iron Skillet Season meat (pat dry, room temp) with salt and pepper and brown all over 5 to 6 minutes, then remove

Step 4

Add 2 tablespoons butter and lower heat to medium-low

Step 5

Add carrots, celery, onions, salt and pepper and stir a few minutes

Step 6

Add garlic, bay, allspice, cloves, chili powder, cinnamon and tomato paste and stir 2 minutes more

Step 7

Sprinkle in flour and stir, then add red wine and stock, add beef back and simmer 15 minutes

Step 8

Remove cinnamon and bay and top with a spiral or concentric circles of sliced potatoes

Step 9

Melt the last of the butter and brush the potatoes with it, then season them with salt and pepper and sprinkle with thyme

Step 10

Cover pan with foil and bake 1 ½ hours until tender, uncover and broil to brown potatoes a couple of minutes

Step 11

Top with parsley and serve