Beef and red wine casserole with mashed potato

1. Prepare the Beef:
- In a bowl, combine the all-purpose white wheat flour, salt, and pepper.
- Add the beef chunks and toss to coat them evenly.

2. Brown the Beef:
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
- Add the beef in batches to avoid overcrowding, and brown each piece on all sides. Once browned, remove from the pot and set aside.

3. Cook the Vegetables:
- Add the remaining 2 tablespoons of olive oil to the pot.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.

4. Deglaze and Simmer:
- Pour in the red wine, scraping up any brown bits from the bottom of the pot.
- Let the wine simmer for about 2-3 minutes to reduce slightly.

5. Combine Ingredients:
- Add the beef broth and pasta sauce to the pot, stirring to combine.
- Return the browned beef to the pot.
- Add the olives, orange zest, allspice, and chili powder. Stir well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.

6. Prepare the Mashed Potatoes:
- While the casserole is simmering, place the peeled and cubed potatoes in a large pot. Cover with cold water and add a dash of salt.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the milk and butter. Mash until smooth and creamy. Season with salt to taste.

7. Serve:
- Just before serving, stir the chopped fresh parsley into the beef casserole.
- Scoop a generous portion of mashed potatoes onto each plate and top with the beef and red wine casserole.
- Garnish with additional parsley if desired.

8. Enjoy:
- Serve hot and enjoy your comforting beef and red wine casserole with creamy mashed potatoes!