Heat oven to 325°F. Heat 1 tablespoon oil in a 12-inch oven-safe skillet overmedium-high heat. Season the beefwith 1⁄2 teaspoon each salt and pepper.Working in two batches, brown thebeef on all sides, 5 to 6 minutes;transfer to a bowl.Reduce heat to low, add theremaining tablespoon oil along with thecarrots and onions and cook, stirringoccasionally, for 5 minutes. Returnthe beef to the pan (along with anyjuices) and add the cinnamon, allspiceand bay leaves; cook, stirring, for 1minute. Add the tomato paste andcook, stirring, for 1 minute. Sprinkle the flour over the top andcook, stirring, for 1 minute. Add thewine and bring to a simmer, scrapingup any brown bits, then add thetomatoes (including their liquid). Return to a simmer, then removefrom heat. Arrange the potatoes in aspiral on top of the beef and vegetablemixture, slightly overlapping them.Brush with half the butter and sprinklewith 1⁄4 teaspoon each salt and pepper. Coverthe skillet, transfer to the oven and bakeuntil the beef and potatoes are tender,1 1/2 to 1 3/4 hours. Remove from oven.Heat broiler. Brush the potatoeswith the remaining butter and broiluntil golden brown, 5 to 7 minutes.Sprinkle with parsley, if desired.