Beef Stew In A Bread Bowl

Ingredients

1.5 pounds (680g) stewing beef, cut into cubes

2 tablespoons all-purpose flour

Salt and black pepper to taste

2 tablespoons vegetable oil

1 large onion, chopped

2 cloves garlic, minced

3 carrots, peeled and sliced

3 potatoes, peeled and diced

2 celery stalks, chopped

1 can (14 ounces) diced tomatoes

4 cups beef broth

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

1 cup frozen peas

Chopped fresh parsley for garnish

For the Bread Bowls:

4 round bread loaves (such as sourdough or Italian)

Butter for brushing (optional)

Instructions:

In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.

Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.

About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.

Taste and adjust the seasoning with more salt and pepper if needed.

Remove the bay leaf before serving.

For the Bread Bowls:

While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).

Cut a circular opening from the top of each bread loaf and remove the inner bread, leaving about a 1/2-inch thick bread shell.

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. This step helps keep the bread from getting too soggy from the stew.

To Serve:

Ladle the hot beef stew into each bread bowl.

Garnish with chopped fresh parsley for a burst of color and flavor.

Serve the beef stew in a bread bowl while it’s hot and enjoy your hearty and comforting meal!

This Beef Stew in a Bread Bowl is perfect for a cozy dinner or a special occasion. The combination of tender beef, savory vegetables, and the rustic bread bowl makes it a delightful and filling dish.

Nutrition Information

Frequently Asked Questions:

Can I use a different type of meat for this stew?

Yes, you can use other stewing meats like lamb, venison, or a combination of meats to suit your preference.

Is it necessary to use frozen peas, or can I use fresh peas?

You can use fresh peas if they are in season.

Adjust the cooking time accordingly as fresh peas may cook faster.

Can I prepare the stew in advance?

Absolutely! In fact, the flavors tend to develop more if the stew is made a day in advance.

Reheat it before serving.

What other herbs can I use instead of thyme and rosemary?

Experiment with herbs like oregano, marjoram, or savory for a different flavor profile.

How do I choose the right bread for the bread bowls?

Opt for sturdy, round loaves like sourdough or Italian bread.

These hold the stew well without getting too soggy.

Can I make this stew in a slow cooker?

Yes, you can adapt the recipe for a slow cooker.

Brown the meat and sauté the vegetables before transferring to the slow cooker for several hours.

What’s the purpose of brushing the bread bowls with butter before toasting?

Brushing the inside with butter adds a rich flavor and helps create a barrier, preventing the bread from becoming overly soggy when filled with stew.

Can I freeze the stew?

Yes, the stew freezes well.

Ensure it cools completely before transferring to a freezer-safe container.

Thaw and reheat when ready to eat.

Is there a vegetarian version of this stew?

You can make a delicious vegetarian version by substituting beef broth with vegetable broth and using hearty vegetables like mushrooms and butternut squash.

What can I serve as a side dish with this meal?

A simple green salad, crusty bread, or a side of rice would complement this stew beautifully.