Potato Top Stew

Beef Stew Base

• 2 pounds beef stew meat — cut into 1½–2-inch chunks
• 2 tablespoons beef tallow or neutral oil — divided
• 1 yellow onion — cut into ½-inch dice
• 1 cup celery — sliced ½ inch thick
• 3 cups low-sodium beef broth — divided
• 1 cup carrots — sliced ½ inch thick
• 1 tablespoon all-purpose flour

Seasoning

• 1 teaspoon salt (optional) — plus more to taste
• to taste black pepper (optional) — to taste
• 2 cubes beef bouillon cubes
• 1 leaf bay leaf
• 1 pinch rosemary — dried

Potato Topping

• 4–6 medium russet potatoes — about 2 pounds, sliced ⅛ inch thick

Garnish

• parsley — chopped
• black pepper — coarse, freshly cracked

1. Brown the Beef: Pat the beef dry with paper towels. Heat 1 tablespoon beef tallow or oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef with salt and black pepper. Brown the beef in two batches until deeply browned on several sides, about 8–10 minutes total, adding the remaining fat or oil as needed. Transfer the browned beef to a clean plate.32 oz beef stew meat, 2 tbsp beef tallow or oil, 1 tsp salt, black pepper
2. Build the Stew: Reduce the heat to medium. Add the onion and celery to the Dutch oven and cook 4–5 minutes, stirring and scraping the browned bits from the bottom, until the onion begins to soften. Return the beef and any collected juices to the pot. Add the bouillon cubes, 2¾ cups beef broth, bay leaf, and rosemary. Bring to a gentle simmer.1 onion, 1 cup celery, 2 beef bouillon cubes, 2¾ cups beef broth, 1 bay leaf, rosemary
3. Simmer Until Tender: Reduce the heat to low, cover, and simmer gently for 1½–2 hours, stirring occasionally, until the beef separates easily when pressed with a fork. If the beef is still chewy, continue simmering in 15-minute intervals. Add the carrots during the final 25–30 minutes. During the final 20 minutes, preheat the oven to 375°F. Taste the broth and add more salt or black pepper only if needed.1 cup carrots
4. Thicken the Broth: Remove and discard the bay leaf. In a small bowl, whisk the flour with the reserved ¼ cup cool beef broth until completely smooth. Stir the mixture gradually into the simmering stew. Cook uncovered for 3–5 minutes, stirring frequently, until the broth lightly coats the back of a spoon.1 tbsp all-purpose flour, ¼ cup beef broth
5. Add the Potato Topping: Transfer the hot stew to a shallow 3-quart casserole dish if the Dutch oven is too deep for the potatoes to sit near the top. Arrange the potato slices evenly over the entire surface, overlapping each slice by about half. Baste the potatoes lightly with hot broth and cooking fat from the stew and season lightly with black pepper.4–6 russet potatoes, black pepper
6. Bake: Cover the casserole with a lid or aluminum foil and bake at 375°F for 25 minutes. Uncover, baste the potatoes again, and bake for another 20–30 minutes, until a knife or fork passes through the center potato slices without resistance, the stew bubbles around the edges, and the topping is lightly browned. If the potatoes are tender but still pale, broil for 2–4 minutes, watching closely.
7. Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes. Sprinkle with chopped parsley and coarse freshly cracked black pepper if desired. Serve hot.parsley, coarse black pepper