Serves: 4
Total Calories: 76

1 tablespoon olive oil
1 pound beef stew meat
1 teaspoon chile powder
1 (8-ounce) can tomato purée
1 medium onion chopped
2 carrots coarsely chopped
1 pasilla chile pepper or other milkd chile, julienned
2 cloves garlic chopped
1 tablespoon ground cumin
1 cup beef stock base
1 tablespoon lime juice
1 to 1 3/4 pound Bread Bowl

*When preparing the peppers, be sure to wear gloves, and be careful not to touch your eyes.

1. Heat the oil in a large skillet over medium heat. Add the beef, and cook about 10 minutes or until well browned. Sprinkle with 1/2 teaspoon of the chile powder, and continue to cook a minute.

2. Add the tomato puree, onion, carrots, chile pepper, and garlic to the skillet. Cook for a minute, then add the remaining chile powder, the cumin, beef stock, and lime juice. Bring the ingredients to a boil, then reduce the heat to low. Cover and simmer 1 hour or until the beef is tender.

3. Preheat the broiler.

4. To prepare the mashed potatoes, place the potatoes in a medium saucepan with enough water to cover, and bring to a boil. Cook about 20 minutes or until tender. Transfer to a medium bowl, and mash with the half-and-half, salt, and pepper, and half the butter. Stir in the minced chipotle.

5. Spoon the beef mixture into the bread bowl, and top with the mashed potatoes. Brush the top with the remaining butter, and place under the broiler for 3 minutes or until the top is browned. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 76
Calories from Fat: 30

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Lemon-Garlic Barbecued Lamb
Southwestern Shepherd's Pie
California-Stlye Barbecued Chicken Pizza Bowl
Chicken 'N' Sourdough Dumplings
Turkey Breast Putanesca
Shrimp With Saffron Cream Sauce
Poached Salmon With Mustard-Dill Sauce
Baked Muffuletta Dinner Sandwich
Chef John Kane's Dijon Mustard Chick Breast