Beef Stew in a Bread Bowl Recipe
Ingredients
For the Beef Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 3 carrots, sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup peas (fresh or frozen)
- Salt and pepper to taste
For the Bread Bowls:
- 4 round bread loaves (sourdough or Italian)
- 2 tbsp melted butter
Instructions
- Prepare the Beef Stew:
- In a large bowl, combine the flour, salt, and black pepper. Toss the beef cubes in the flour mixture until evenly coated.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
- In the same pot, add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
- Return the beef to the pot and add the beef broth, red wine (if using), and tomato paste. Stir well to combine.
- Add the carrots, potatoes, celery, bay leaves, and thyme. Bring to a boil, then reduce the heat to low. Cover and let simmer for 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked.
- In the last 10 minutes of cooking, add the peas. Season with salt and pepper to taste.
- Prepare the Bread Bowls:
- Preheat the oven to 350°F (175°C).
- Cut the top off each bread loaf and scoop out the inside, leaving about a 1-inch thick shell.
- Brush the inside of the bread bowls with melted butter.
- Place the bread bowls on a baking sheet and bake for about 10 minutes, until slightly crispy.
- Assemble the Dish:
- Ladle the hot beef stew into each bread bowl.
- Serve immediately and enjoy your hearty meal!
Tips:
- For extra flavor, let the stew sit overnight in the refrigerator before serving.
- You can also make homemade bread bowls if you have the time and skill for baking bread.