Meat and potatoes don't have to be boring — go on a delicious culinary expedition with beef stew in potato boats!
Servings: 6 to 8 servings
2 pounds boneless beef chuck, cut into 1/2-inch pieces
2 teaspoons salt
2 tablespoons freshly ground black pepper
3 tablespoons olive oil
3 cloves garlic, smashed
2 tablespoons tomato paste
1 teaspoon dried thyme
1/4 cup red wine
4 cups beef stock
6 large carrots, sliced
4 large russet potatoes
4 tablespoons olive oil
8 tablespoons butter
Fresh parsley, to serve
Let's get Cooking...
Make the stew: Heat a large, heavy-bottomed pot on medium. Toss meat with salt and pepper. Add olive oil to the pot and brown the meat in batches. Add garlic, tomato paste and thyme and cook until fragrant, 2 to 3 minutes. Add red wine and scrape any browned bits off the bottom of the pot.
Return the meat to the pot. Add beef stock and carrots and bring to a simmer. Cover and cook on low for 1 hour or until meat and carrots are tender.
Make the potato boats: Preheat oven to 425 degrees.
Toss potatoes with olive oil and wrap in foil. Bake for 50 minutes to 1 hour, until soft to the touch with an oven mitt. Remove and let cool.
Once cool, halve and scoop out the insides. Reserve the potato mash to thicken the stew. Butter each potato half and set aside.
Assemble the boats: In a medium bowl, combine potato mash with a cupful of stew broth. Puree with an immersion blender and return to the pot.
Add about 3/4 cup of stew to each buttered potato boat. Garnish with additional stew juices and chopped parsley. Serve warm.