Beef Stew in a Bread Bowl
This classic comfort meal features tender stewing beef and mixed vegetables simmered in a savory, herbed broth, served directly inside a crusty, edible bread bowl.
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Beef Stew in a Bread Bowl
Ingredients (Beef Stew)
| INGREDIENTS | AMOUNT |
| Stewing beef, cut into cubes | 1/1/2 pounds (680g) |
| All-purpose flour | 2 tablespoons |
| Salt and black pepper | To taste |
| Vegetable oil | 2 tablespoons |
| Large onion, chopped | 1 |
| Garlic, minced | 2 cloves |
| Carrots, peeled and sliced | 3 |
| Potatoes, peeled and diced | 3 |
| Celery stalks, chopped | 2 |
| Diced tomatoes | 1 can (14 ounces) |
| Beef broth | 4 cups |
| Worcestershire sauce | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Bay leaf | 1 |
| Frozen peas | 1 cup |
| Fresh parsley | Chopped (for garnish) |
Ingredients (Bread Bowls)
| INGREDIENTS | AMOUNT |
| Round bread loaves (sourdough or Italian) | 4 |
| Butter for brushing | Optional |
How To Make Beef Stew in a Bread Bowl:
For the Beef Stew:
Step 1: Prep and Brown Beef: In a large bowl, season the 1 1/2 pounds of cubed beef with salt and black pepper. Sprinkle the 2 tablespoons flour over the beef and toss to coat evenly. In a large Dutch oven or heavy-bottomed pot, heat the 2 tablespoons vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set it aside.
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Step 2: Sauté Aromatics: In the same pot, add the 1 chopped onion and 2 minced garlic cloves. Sauté for a few minutes until the onion becomes translucent.
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Step 3: Combine and Simmer: Return the browned beef to the pot. Add the 3 sliced carrots, 3 diced potatoes, 2 chopped celery stalks, 1 can diced tomatoes, 4 cups beef broth, 2 teaspoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and the 1 bay leaf. Stir to combine.
Step 4: Cook Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 1/2 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
Step 5: Finish Stew: About 10 minutes before serving, add the 1 cup frozen peas to the stew and stir. Cook until the peas are heated through. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
For the Bread Bowls:
Step 6: Prep Bread: While the stew is simmering, preheat your oven to 350F (175C). Cut a circular opening from the top of each of the 4 bread loaves and remove the inner bread, leaving about a 1/2-inch thick bread shell.
Step 7: Toast (Optional): Optional: Brush the inside of each bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the insides are lightly toasted.
To Serve:
Step 8: Fill and Garnish: Ladle the hot beef stew into each bread bowl. Garnish with chopped fresh parsley. Serve the beef stew in a bread bowl while it’s hot.
