Beef and Onion Stuffed Potatoes

10m
Prep Time
2h
Cook Time
2h 10m
Ready In

Recipe: #832

October 19, 2011



"I saw this on food networks, 5 ingredient fix. Easy and good."

Original is 6 servings

Nutritional

  • Serving Size: 1 (693.7 g)
  • Calories 533.6
  • Total Fat - 8.1 g
  • Saturated Fat - 3 g
  • Cholesterol - 98.3 mg
  • Sodium - 755.1 mg
  • Total Carbohydrate - 70.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.1 g
  • Protein - 43.5 g
  • Calcium - 79.9 mg
  • Iron - 6.1 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat the oven to 400 degrees.

Step 2

Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.

Step 3

Put the potatos on a baking sheet and roast until just tender, about 45 minutes. when cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve,leaving 1/2 inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down: bake until the cut side is golden brown and skin is crispy, about 20 minutes.

Step 4

Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons olive oil in a large dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from the bottom of the pan, Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.

Step 5

Pass the reserved potato flesh through a ricer or mash with a masher unil smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.

Step 6

Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatos and enjoy.

Tips


No special items needed.

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