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1
Preheat the oven to 400 degrees F.
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2
Put the beef stock in a large saucepan over medium heat and bring to a boil.
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3
Cook until the liquid is reduced by half, leaving 4 cups.
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4
Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes.
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5
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.
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6
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.
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7
Pat the meat pieces dry with paper towels and season with salt and pepper.
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8
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.
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9
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.
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10
Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste.
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11
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.
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12
When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil.
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13
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.
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14
Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them.
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15
Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
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16
Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.
