There’s nothing like some beef stew on a winter’s day but this recipe for Beef and Onion Stuffed Potatoes from Claire Robinson really takes it to a new level. She is known for cooking with 5 ingredients and, well, since you know I like to improvise, mine has only a couple more optional additions but the flavor makes it worth it. You can change it up a bit by adding wine to the mixture and if you want to thicken up the stew even more, add a bit of cornstarch at the end. I love the presentation and, while it does take a little time to make, it’s the perfect dish for cozying up with by the fire – perfect for these cold winter evenings.
On to the recipe:
Gather your ingredients
Take the time to reduce the stock – so much flavor that way
First the onions and spices and then
Tumbling in the seared beef
While that simmers, making the potato shells
- 8 cups of 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 and freshly ground black pepper
- Water, as needed
- 1 1/2 cups of frozen pearl onions
- 1 teaspoon of Aleppo pepper (optional)
- 1/4 to 1/2 teaspoon of red pepper flakes.
- 1/4 cup of milk (optional)
- Preheat the oven to 400 degrees F.
- In a large saucepan, pour in the beef stock and bring to a boil. Cook until the beef stock is reduced by half (whereby you will have 4 cups).
- Put the potatoes on a baking sheet and roast in the oven until they are tender, about 45 minutes.
- Let them cool for a bit and then cut in half lengthwise.
- With a spoon, remove the inner potato to a separate bowl, taking care to leave a 1/2 thick rim around the edge.
- Pour a little olive oil (about 1 tablespoon) onto the baking sheet and put the potato shells cut size down.
- Bake the potato shells until the skin is crispy and the cut size is lightly browned, about 20 minutes or so.
- Pat the beef dry with paper towels and season with a bit of salt and pepper.
- In a large dutch oven, add 2 tablespoons of olive oil over medium-high heat.
- Sear the beef on all sides, remove to a plate and deglaze the pan with a couple tablespoons of the reducing beef stock (or you could use water), taking care to scrape up the brown bits from the bottom.
- Add another tablespoon of olive oil to the pan and tumble in the onions. Season with salt and pepper and cook for about 10 minutes, until the onions begin to caramelize. You can scrape up more of the brown bits using water.
- When the onions are golden brown, add the reduced beef stock, the beef, the Aleppo pepper, and the red pepper flakes to the pan and bring to a boil.
- Reduce to a simmer and cook until the meat is tender, about 35-45 minutes, taking care to skim the fat from the top if needed.
- Take the reserved potato and either put through a ricer or mash with a fork until smooth. You can add a bit of milk if you would like or water.
- Mix in 1 tablespoon of olive oil to the potatoes, season with salt and pepper to taste and set aside.
- Set a potato bowl on a plate, ladle in the beef and onion stew and serve with a bit of the mashed potatoes.