60 min
Beef and Onion Stuffed Potatoes
Recipe GLPR7504973e74ca49
Tender roasted potato shells filled with a rich beef and caramelized pearl onion stew, topped with creamy mashed potatoes. The beef is slowly simmered in a concentrated beef stock until fork-tender, creating a deeply flavorful and satisfying main course.
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Ingredients
8 cups Low-sodium beef stock
3 Large russet potatoes
Extra-virgin olive oil
2 pounds Beef chuck, trimmed and cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
Water, as needed
1½ cups Frozen pearl onions
Directions
Preheat your oven to 400°F.
Pour the beef stock into a large saucepan and bring it to a boil over medium heat. Allow it to simmer until reduced to half its original volume, about 4 cups total. Set the reduced stock aside.
Arrange the potatoes on a rimmed baking sheet and roast in the preheated oven until they are just tender, approximately 45 minutes. Remove from oven and let cool until you can handle them comfortably. Cut each potato in half lengthwise, then carefully scoop out the interior flesh using a spoon, leaving a 1/2-inch-thick shell intact. Reserve the scooped potato flesh for later use.
Drizzle 1 tablespoon of olive oil on the same baking sheet and place the potato shells cut-side down. Return to the oven and bake until the cut sides are golden brown and the skins are crispy, about 20 minutes. Remove and set aside.
Pat the beef cubes dry with paper towels and season generously with kosher salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the beef on all sides until deeply golden brown, approximately 10 minutes total. Transfer the seared beef to a clean plate.
Carefully add 1 tablespoon of water to the hot pot and use a wooden spoon to scrape up all the flavorful browned bits from the bottom. Stir in 1 tablespoon of olive oil, then add the frozen pearl onions and season with salt and pepper to taste.
Cook the onions for about 7 minutes, stirring frequently, until they begin to caramelize and turn a deep golden brown. Add small amounts of water as needed to deglaze the pan and prevent sticking. Once the onions are deeply browned, pour in the reduced beef stock and return the seared beef and any accumulated juices to the pot. Bring the mixture to a boil.
Reduce the heat to maintain a gentle simmer. Cook uncovered for 35 to 40 minutes, until the beef is very tender. Skim any excess fat from the surface if desired. The beef is done when it easily breaks apart with a fork.
While the beef simmers, pass the reserved potato flesh through a ricer or mash thoroughly with a potato masher until smooth and creamy. Add hot water a little at a time to achieve your desired consistency. Stir in 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper to taste.
To serve, carefully ladle the beef and onion stew into each crispy potato shell, dividing evenly among the six shells. Top each portion with a generous spoonful of the creamy mashed potatoes and serve immediately while hot.
