Stuffed Potatoes

This recipe is well worth the time and effort.  It is elegant enough to serve to company.  And it's just delicious!  To make this delectable entree you will need:
8 cups of beef stock (low sodium)
2 pounds of chuck beef cubes (cut in 1 inch cubes)
1/4 cup flour
salt and pepper
olive oil
1 small bag pearl onions (fresh or frozen)
1 8 ounce package of mushrooms
1/2 red wine
4 large russet potatoes
1 tablespoon prepared Creamy Horseradish Sauce
1 tablespoon butter
few tablespoons of milk

1.)  In a medium saucepan, over medium heat ad the 8 cups of beef stock.  Allow this to simmer until it reduces to half.  Once it does, you can remove it from the heat.
2.)  If you are using fresh pearl onions, while the stock is reducing, boil the onions for three minutes in water to make peeling the onions easier.  Once they are cool enough to touch you then remove the root end and squeeze.  The onion will pop out of the skin easily.  If you are using frozen, you will want to defrost the onions.
3.)  Preheat the oven to 400 degrees.  On a paper plate, put the flour and the salt and pepper.  In a dutch oven, over medium heat add a few turns of olive oil to coat the pan.  Dredge the cubes in the flour and place in the dutch oven.  Do not overcrowd the pan.  If you do all you will be doing is steaming the beef cubes.  You are looking for browned beef cubes.  Do in batches if necessary.  Remove the cubes once browned.
4.)  If needed, add a little bit more oil.  Add the onions and the mushrooms.  Season with salt and pepper.  Stirring to remove the brown bits from the bottom of the pan.  Saute for about 5 minutes.  Add the wine.  Let the wine reduce into the onions and mushrooms. 
5.)   While the onions and mushrooms are working,   Wash and dry the potatoes, stab with a fork and bake for about 45 minutes or until tender.
6.)  Once the onions and mushrooms have absorbed the wine, add in the beef stock and the beef.  Bring to a boil.  Reduce to simmer.  Cover and let simmer for about 1 1/2 hours.  You should check it periodically and you might need to add a bit of water.
7.)  Once the potatoes are cool enough to touch.  Cut off the top half of the potato.  Scoop out the the flesh with a spoon, leaving about a 1/4" to 1/2" rim to form a bowl.  Spray a baking sheet with Pam, put the potatoes cut side down on the baking sheet, spray with Pam and return the potatoes to the oven for about 20 minutes, until the shell is crispy.
8.)  In the meantime, mash the potato flesh with the horseradish, the butter and just enough milk to give them a smooth consistency.
9.)  Place a "potato bowl"  on a plate.  Fill with the beef mixture and top with the mashed potato mixture.  Enjoy!