This comforting classic features tender cubes of beef and a mix of vegetables slowly cooked in a flavorful, herbed broth, all served inside a warm, crusty bread bowl.
Beef Stew in a Bread Bowl
Ingredients for the Beef Stew:Stewing beef, cubed – 1 ½ pounds (680g)All-purpose flour – 2 tablespoonsSalt and black pepper – to tasteVegetable oil – 2 tablespoonsLarge onion, chopped – 1Garlic cloves, minced – 2Carrots, peeled and sliced – 3Potatoes, peeled and diced – 3Celery stalks, chopped – 2Diced tomatoes – 1 can (14 oz)Beef broth – 4 cups
Worcestershire sauce – 2 teaspoonsDried thyme – 1 teaspoonDried rosemary – 1 teaspoonBay leaf – 1Frozen peas – 1 cupFresh parsley, chopped – for garnishIngredients for the Bread Bowls:Round bread loaves (sourdough or Italian) – 4Butter – for brushing (optional)Instructions
For the Beef Stew:
Prep and Brown Beef: Season the cubed beef with salt and pepper, then toss with flour to coat. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides, then remove and set aside.Sauté Aromatics: In the same pot, cook the chopped onion and minced garlic for a few minutes until the onion is translucent.Combine Ingredients: Add the beef back to the pot along with carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and the bay leaf. Stir to mix everything together.Simmer: Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours until the beef and vegetables are tender and the stew has thickened, stirring occasionally.Finish Stew: About 10 minutes before serving, stir in the frozen peas and cook until warmed. Adjust seasoning with salt and pepper, and remove the bay leaf.
For the Bread Bowls:
6. Prep Bread: Preheat the oven to 350°F (175°C). Cut a circle from the top of each bread loaf and hollow out the inside, leaving about a ½-inch thick shell.
7. Toast (Optional): Brush the inside with melted butter and bake on a sheet for 5–7 minutes until lightly toasted.
To Serve:
8. Fill and Garnish: Spoon the hot beef stew into the prepared bread bowls and sprinkle with chopped fresh parsley. Serve immediately while hot.
