Peel and chop the onions. Carrots peel, wash and also dice. Dab meat dry. Heat the oil in a frying pan. Fry the meat in the oil in portions until brown all around. Always fry just enough meat to cover the bottom of the pot - otherwise it will no longer fry but start to boil.
After the last meat portion, fry the onions and carrots in hot frying fat. Add all the meat again and season with salt and pepper. Dust with flour and sauté briefly. Stir in tomato paste and sauté briefly.
Deglaze with wine, stock and 350 ml water, bring to the boil, cover and stew for about 2 hours until the meat almost falls apart.
Cover the potatoes and boil them in salted water for about 20 minutes. Drain, rinse and peel. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Cut Reblochon into slices.
Comté coarsely grate. Cut potatoes into thick slices.
Pour the stew into an ovenproof dish. First spread Reblochon slices, then potato slices on top. Stir the crème fraîche until smooth and place in patches on the potatoes. Sprinkle with grated cheese and bake in a hot oven for about 30 minutes.