Beef casserole - when to add spuds?

[Selks]

I'm doing a beef casserole / braise tonight, and would like to add some spuds in it too. They are standard red potatoes so floury type I presume. Given that the casserole will be in the oven for at least a couple of hours when would you add the spuds? At the start or some time during cooking?

I'd like them to hold their shape - as much as floury spuds do - and not totally dissolve. Ta.

About 30 minutes or so before you come to serve the stew should do it.

Otherwise slice them thinly and layer them over the top for a crisp potato layer.

Oh yes, crispy layer on top - forgot about doing that! Thank you