Thursday, May 3, 2012

Beef Stew Stuffed Potatoes

Yes, you read it right, beef stew stuffed potatoes. I posted this recipe because I thought it was a great idea and the recipe requires very little ingredients and is pretty easy to make. You can follow the original recipe for beef stew below or substitute with your favorite stew recipe. Just make sure your stew has a thick consistency. You can obtain a thicker sauce by cooking your stew uncovered until most of the liquid evaporates.

The great thing about this recipe, is you can make the stew a day or two in advance (tastes even better the next day) and then finish the potatoes when you're ready to eat. Next time I make this recipe I will make sure my beef chuck is cut into small 1" pieces as directed in the recipe. When I bought the meat, it was cut into much larger pieces (3 inches) and it didn't cook down as quickly, resulting in a slightly chewy beef. However, the flavor I was able to get from the sauce was delicious!

Beef Stew Stuffed Potatoes (adapted from Clare Robinson's: 5 Ingredient Fix) 
Serves 6

8 cups low-sodium beef stock
3 large russet potatoes
5 tbsp olive oil
2 pounds beef chuck-trimmed and cut into 1 " cubes
Kosher salt and fresh ground pepper, to taste
Water as needed
1 1/2 cups frozen pearl onions
2 parsnips or carrots-chopped
2 celery stalks-chopped
Splash of red wine-optional

1. Preheat oven to 400 degrees F.

2. Reduce the beef stock by boiling it in a small saucepan until liquid has reduced by half, leaving 4 cups.

3. Put the potatoes on a baking sheet and roast until just tender, about 45 minutes. When they are cool enough to handle, cut potatoes lengthwise and remove potato flesh using a spoon. Reserve a 1/2" thick rim around the edges. Drizzle 1 tbsp of olive oil on the baking sheet and put the potatoes cut side down, bake until golden brown and crispy, about 20 minutes.

4. To make the beef stew: Heat 2 tbsp of olive oil in a dutch oven or heavy large pot on med-high heat. Pat the beef dry with paper towel and season with salt and pepper. Brown the meat in the oil on all sides, about 10 minutes. Remove meat to a plate and set aside. Add in 1 tbsp of water and scrape the brown bits on the bottom of the pan. Add in 1 tbsp of oil and the pearl onions, celery and parsnips or carrots, season with salt and pepper; cook about 10 minutes until onions begin to caramelize. De-glaze pan with additional water as need or a splash of red wine. When the onions are a deep golden brown add in the reduced beef stock and beef cubes (and their juices). Bring to a boil, reduce to a simmer and cook until meat is tender 45-60 minutes.

5. Pass the reserved potato flesh through a ricer or use a masher until smooth, adding hot water to loosen. Add in 1 tbsp of olive oil and season with salt and pepper, mix well.

6. Ladle the stew into the crisp potato bowls, top with mashed potatoes and enjoy!

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