Steps

1. Heat the olive oil in a large pot over medium heat. Add the onion and 1/2 teaspoon salt and sauté until the onions begin to caramelize and turn a golden brown, 10-15 minutes. Add the garlic and sauté 1 minute more.
2. Stir in the wine, tomatoes and honey and simmer 3-4 minutes, breaking up the tomatoes with the back of a spoon.
3. Stir in the beef and return to a boil. Then reduce heat to low, cover and simmer gently for 1 hour. Add the thyme, marjoram and pepper simmer another 1 to 1 1/2 hours, or until the meat is tender.
4. Use a slotted spoon to place the meat into 13x9x3-inch casserole dish or roasting pan. Skim the excess fat from the sauce and stir in the optional red chili powder. Adjust seasoning with salt and pepper.
5. Whisk together the cornstarch and water and stir into the simmering sauce. Simmer for 1 minute and pour the sauce over the meat in the casserole or roasting pan. Set aside to cool.
6. Bring a large pot of salted water to a boil. Drop in the chard and blanch for 2 minutes. Remove with a slotted spoon and stop cooking by placing in a bowl of ice water. Drain again and squeeze out as much water as possible. Chop into 1/2-inch pieces and set aside.
7. Heat the olive oil in a large sauté pan or skillet and add the pearl onions and 1/4 teaspoon of salt. Sauté for 5 minutes, then stir in the wine and golden raisins. Simmer another 5 minutes to evaporate the wine. Stir into the reserved chard and pour evenly over the stew.
8. Preheat oven to 400ºF and set a rack in the bottom third of the oven. Heat the milk and butter in a small saucepan over low heat. Add the potatoes to a large pot of cold salted water and bring to a boil. Reduce heat and simmer until potatoes are tender, 8-10 minutes. Drain the potatoes and mash or rice with a potato masher or food mill. Add the warm milk and butter and the nutmeg and salt. Fold in the grated cheddar cheese and set aside.
9. With an electric mixer, whip the egg whites with the 1/4 teaspoon salt for 2 minutes. Add the cream of tartar and continue to beat until the whites form stiff glossy peaks. Fold the egg whites into the potato mixture. Top the beef stew with and even layer of the mashed potatoes, smoothing them out with a spatula.
10. Set the dish in the oven and bake for 45 minutes, or until golden brown. Remove and let rest for 10 minutes. Garnish with sprigs of watercress and serve.

Notes

This recipe is an interesting variation on the classic shepherd’s pie. A hearty beef stew is substituted for the usual ground beef or lamb.

Recommended Wines

Full-bodied red; cabernet sauvignon; US Napa-Sonoma.