Meat 'n' Potatoes Bread Bowl Teri Tsang   From Every Day with Rachael Ray November 2007 TWO SERVINGS Prep Time: 30 min Cook Time: 1 hr 1 pound beef chuck, trimmed and cut into 1-inch cubes Salt and black pepper 6 tablespoons butter 1 onion, chopped 3 tablespoons flour 2 cups red wine 3 tablespoons tomato paste 1/2 teaspoon cayenne pepper 2 large yellow-fleshed potatoes, such as Yukon gold, peeled and chopped One 9-ounce package frozen peas and pearl onions, thawed 1 tablespoon sugar One 1- to 11/2-pound loaf crusty bread, halved crosswise 1. Preheat the oven to 325°. Season the beef with salt and black pepper. In a Dutch oven or other ovenproof pot, melt 2 tablespoons butter over medium-high heat. Add the beef and cook until browned, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside. 2. Add 2 tablespoons butter and the chopped onion to the pot and cook over medium-low heat, stirring occasionally, until the onion is golden-brown, 8 to 10 minutes. Whisk in the flour and cook for 1 minute. Slowly whisk in the wine, tomato paste and cayenne and bring to a boil, whisking occasionally. Return the meat and any juices to the pot and stir in the potatoes. Cover and transfer to the oven. Cook until the meat is fork-tender, 1 to 1 1/4 hours. 3. Meanwhile, in a medium skillet, melt the remaining 2 tablespoons butter over medium heat. Add the peas and pearl onions, sugar and a pinch of salt. Cook, stirring occasionally, until the liquid is almost cooked off. Stir the vegetables into the stew. 4. Scoop out the insides of each bread half, leaving a 3/4-inch border. Place each bread bowl on a dinner plate and fill with the stew.

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