Description
Warm up with this hearty Beef Stew Bread Bowl, a comforting dish perfect for chilly days. Tender beef stew nestled in a crusty bread bowl makes for a cozy and satisfying meal.
Ingredients
Scale
For the Beef Stew:
- 2 lbs beef chuck (cut into 1½-inch cubes)
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1½ cups baby potatoes (halved)
For Serving:
- 4 round bread boules (hollowed out)
Instructions
- Prepare the Beef: Season beef cubes with salt, pepper, and flour. Brown in batches in a Dutch oven. Set aside.
- Sauté Vegetables: In the same pot, cook onion, garlic, carrots, and celery until softened. Stir in tomato paste.
- Deglaze and Simmer: Add red wine, then return beef to pot with broth, Worcestershire sauce, thyme, and bay leaves. Simmer covered, then add potatoes and simmer until tender.
- Finalize and Serve: Adjust seasoning, ladle stew into bread bowls, and garnish with parsley.
Notes
- To prevent soggy bread, toast the inside of the bread bowls at 350°F (175°C) for 5–7 minutes before filling.
- Leftover stew is excellent the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with stew
- Calories: 640
- Sugar: 6g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 110mg
