Hearty Beef Stew in Bread Bowls
A comforting stew served in edible bread bowls, combining tender beef, fresh vegetables, and rich flavors for a delightful meal perfect for gatherings.
Ingredients
Stew Ingredients
- 1.5 lbs stewing beef, cubed Ideal from tougher cuts like chuck.
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 14 oz diced tomatoes
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas Add during last 10 minutes.
Bread Bowls
- 4 round bread loaves For serving.
- Butter (optional, for brushing)
Instructions
Preparation
- Toss the beef cubes in the flour, salt, and pepper until evenly coated.
- Heat the vegetable oil in a large pot over medium heat. Add the beef and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté the onions and garlic until fragrant and softened.
- Return the beef to the pot. Stir in the carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Cooking
- Reduce the heat to low and let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef becomes tender.
- Stir in the frozen peas during the last 10 minutes of cooking. Adjust the seasoning with additional salt and pepper if needed.
Preparing Bread Bowls
- Cut the tops off the bread loaves and hollow them out, leaving about a 1/2-inch thick shell.
- For extra crunch, brush the insides with butter and toast in a preheated oven at 350°F (175°C) for 5 minutes.
Serving
- Ladle the hot stew into the bread bowls. Garnish with freshly chopped parsley, if desired, and serve immediately.
Notes
Store leftover stew in an airtight container in the refrigerator for 3 to 4 days. Freeze for longer storage. Use a sturdy bread for the bowls.