Beef and Onion Stuffed Potatoes

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.