Heat a little olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Sprinkle the flour over the beef and toss to coat. Add the beef to the pot and brown it on all sides. Remove the beef from the pot and set aside.

Add the onion, garlic, and carrot to the same pot. Cook until the onion is soft and translucent.

Add the mushrooms and cook briefly.

Add the tomato paste, stir well, and cook for about 1 minute.

Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pot. Return the beef to the pot and add the thyme, bay leaf, and cloves.

Let the beef simmer gently for about 2½–3 hours, or until it is beautifully tender.

Toward the end of the cooking time, cook the potatoes in salted water for about 20 minutes, or until tender. Drain well and allow them to steam dry for a few minutes.

Mash the potatoes and add the butter, crème fraîche, nutmeg, salt, and pepper. Mix until you have a smooth and creamy mashed potato.

Spoon the beef stew into a casserole dish. Arrange half of the apple slices over the beef, then spread the mashed potatoes evenly on top. Smooth the surface and arrange the remaining apple slices over the mashed potatoes.

Bake the jachtschotel for about 20–25 minutes, or until the apples are lightly golden.

Enjoy!