Ingredients

1 pound stew meat

1 stick unsalted butter, divided

1-1/2 pounds potatoes, sliced 1/4-inch thick

1 large yellow onion, chopped

4 medium carrots, peeled and sliced

4 tablespoons all-purpose flour

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

2 medium bay leaves

2 cups chicken stock

1/4 teaspoon salt

1/2 teaspoon black pepper

Directions

Step 1: Preheat oven to 350°F.

Step 2: Brown stew meat in 2 tablespoons butter in a frying pan over medium high heat. Remove from pan and set aside.

Step 3: Add 2 tablespoons butter to pan and sauté onions and carrots until soft. Sprinkle with flour to form a roux, and cook until flour is golden and slightly nutty. Add Worcestershire and chicken stock. Bring to a boil. Stir in meat, bay leaves, thyme, salt and pepper. Transfer to a 9x13-inch casserole dish.

Step 4: Arrange potato slices on top of meat mixture. Top potatoes with remaining butter, diced into smaller chunks, and cover with parchment paper with aluminum foil. Bake for 1-1/2 hours or until potatoes are soft.

Step 5: Remove foil and broil for 5-8 minutes or until potatoes are browned. Cool 10 minutes before serving.