Hearty Beef Stew in Bread Bowls
This Hearty Beef Stew in Bread Bowls is rich, savory, and easy to make, perfect for cold nights or family dinners.
Ingredients
For the stew
- 1.5 lbs stewing beef, cubed
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, chopped
- 14 oz diced tomatoes
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
For serving
- 4 round loaves bread (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.
Serving
- 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.
- 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 fridge for up to 3–4 days. Do not store stew inside the hollowed bread bowls for long; they will get soggy.