2 pounds beef chuck, trimmed and cut into 1-inch cubes
Kosher salt anf freshly cracked black pepper, to taste
water as needed
1 1/2 cups frozen pearl onions
Instructions
Preheat oven to 400 degrees. Pour beef stock into a large saucepan and bring to a boil. Cook until liquid is reduced by half, leaving 4 cups.
Put potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When they're cool enough to handle, cut potatoes in half lengthwise and, using a spoon, remove the potatoe flesh and reserve, leaving a 1/2 inch thick rim around the edges. Drizzle 1 tablespoon olive oil on the baking sheet and put the potato shells on it cut side down; bake until the cut sides are golden brown and the skin is crispy, about 20 minutes.
Pat meat cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven and sear on all sides to a deep golden brown, about 10 minutes. Remove meat to a plate and carfully add 1 tablespoon olive oil to the hot pot, scraping up brown bits from bottom. Add 1 tablespoon olive oil and the pearl onions; season with salt and pepper. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water as needed to deglaze brown bits from the bottom of the pot. When onions are deep golden brown, add reduced beef stock and beef cubes and their juices to the pot and bring to a boil. Reduce heat to maintain a simmer and cook until meat is tender, skimming fat off the top if necessary, 35 to 40 minutes.
Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen. Add 1 tablespoon olive oil, season with salt and pepper, and mix well. Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes, and enjoy.
Serving
Suggestions
Add any vegetable you enjoy in stews.
Originally Submitted
4/15/2011
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