Beef and Onion Stuffed Potatoes

Name: Beef and Onion Stuffed Potatoes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams beef chuck, trimmed and cut into 1-inch cubes; 907 grams beef chuck, trimmed and cut into 1-inch cubes; 2 liters low-sodium beef stock; 6 servings Kosher salt and freshly ground black pepper; 6 servings Extra-virgin olive oil; 355 grams frozen pearl onions; 3 larges russet potatoes; 6 servings Water, as needed

Beef and Onion Stuffed Potatoes is a gluten free, dairy free, and whole 30 side dish. One portion of this dish contains approximately 43g of protein, 22g of fat, and a total of 542 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. If you have water, beef stock, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Beef Stock

Equipment you will use

Sauce Pan

Put the potatoes on a rimmed 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.

Ingredients you will need

Potato

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Olive Oil

Potato

Pasta Shells

Equipment you will use

Baking Sheet

Oven

Pat the meat pieces dry with paper towels and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

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Paper Towels

Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes.

Ingredients you will need

Olive Oil

Beef

Equipment you will use

Dutch Oven

Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan.

Ingredients you will need

Water

Meat

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Salt And Pepper

Pearl Onion