Beef Stew Served in a Bread Bowl

Hearty Beef Stew Served in Bread Bowls

A cozy, satisfying dish featuring tender beef chunks and a medley of vegetables simmered in a rich, herb-infused broth, all served in a warm, crusty bread bowl.

Ingredients – Stew:

• 1½ lbs (680g) stewing beef, cubed
• 2 tbsp all-purpose flour
• Salt and black pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 (14 oz) can 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
• Fresh parsley, chopped, for garnish

Ingredients – Bread Bowls:

• 4 round loaves (sourdough or Italian)
• Butter, for brushing (optional)

Instructions – Stew:

1. Brown the Beef: Season beef cubes with salt and pepper, toss in flour. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef on all sides, then set aside.
2. Cook Aromatics: In the same pot, sauté onion and garlic until translucent and fragrant.
3. Combine Everything: Return beef to the pot. Add carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer 1½–2 hours, stirring occasionally, until beef and vegetables are tender and the stew thickens.
5. Finish: About 10 minutes before serving, stir in frozen peas. Season with salt and pepper, and remove the bay leaf.

Instructions – Bread Bowls:

6. Prep the Bread: Preheat oven to 350°F (175°C). Slice a circle from the top of each loaf and hollow out the center, leaving a ½-inch thick shell.
7. Optional Toasting: Brush the insides with melted butter and bake 5–7 minutes until lightly golden.

To Serve:

8. Assemble: Ladle the hot beef stew into the prepared bread bowls. Sprinkle with fresh parsley and serve immediately while warm.