This beef and potatoes recipe is a version of a stew, but instead of the potatoes being cooked in the stew, you arrange them on top so they have a nice cripsy texture.
Preheat oven to 350 degrees F.
Cut the beef steak into small bite sized pieces.
In a large bowl, mix the flour, salt and pepper.
Toss in the meat and toss to evenly coat all the pieces.
Melt the butter in a large skillet and add the meat, one quarter of it at a time. Cook each batch for about 5 minutes or until brown all over. Remove the meat into a bowl and continue until all the the batches are done.
Melt the remaining 2 tablespoons of butter in the skillet and add the onions, celery and garlic. Cook until the onions are transparent.
Return the beef to the skillet. Pour in the wine, stock and tomatoe paste and bring to a simmer.
Stir in the thyme sprigs ad bayleaf.
Transfer to a 9x13 baking dish. Season to taste. Cover with aluminum foil and bake for 1 hour.
When the hour is almost up, prepare the potato topping.
In a large bowl,combine the butter and garlic.
Peel, wash and slice the potatoes into thin rounds. Pat dry. Add the potato slices to the bowl with the butter and garlic and toss to cover the potato rounds.
Remove the baking dish with the meat from the oven.
Arrange the potato slices evenly on top. Season with a little salt.
Place back into the oven and bake 30-45 minutes or until the potatoes are tender and crispy brown.