Beef Stew in Bread Bowls
Warm up with this hearty Beef Stew in Bread Bowls recipe. Tender beef, rich gravy, and crusty bread make the perfect comforting dinner
Ingredients
For the Stew
- 1.5 pounds stewing beef cut into bite-sized cubes
- 2 tablespoons all-purpose flour for coating the beef
- Salt and black pepper to season
- 2 tablespoons vegetable oil for browning
- 1 large onion finely chopped
- 2 cloves garlic minced or crushed
- 3 medium carrots peeled and sliced
- 3 medium potatoes peeled and diced
- 2 stalks celery chopped
- 14 ounces diced tomatoes undrained
- 4 cups beef broth or stock
- 2 teaspoons Worcestershire sauce for added depth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf whole
- 1 cup frozen peas added at the end
For the Bread Bowls
- 4 round bread loaves about soup bowl size
- Butter optional, for brushing
Instructions
- Season and brown the beef: Toss beef cubes with flour, salt, and pepper. Heat vegetable oil in a large pot over medium-high. Brown beef in batches, then set aside.
- Sauté the aromatics: In the same pot, cook chopped onion on medium heat until soft. Stir in garlic and cook another minute.
- Combine the ingredients: Return beef to pot. Add carrots, potatoes, celery, tomatoes with juice, broth, Worcestershire, thyme, rosemary, and bay leaf. Stir well.
- Simmer until tender: Bring to a gentle boil, then reduce to low and cover. Simmer 90 minutes to 2 hours, stirring occasionally. Add peas in the final 10 minutes.
- Prepare the bread bowls: Cut tops off bread loaves and hollow them out, leaving a ½-inch shell. Brush insides with butter if desired and bake at 350°F (175°C) for 5–7 minutes.
- Assemble and serve: Remove bay leaf. Ladle hot stew into bread bowls, garnish with parsley if desired, and serve immediately.
Notes
Nutrition Information (Per Serving)
- Calories: 540 kcal
- Fat: 14 g
- Saturated Fat: 5 g
- Protein: 38 g
- Carbohydrates: 62 g
- Fibre: 6 g
- Sugar: 6 g
- Sodium: 980 mg