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Beef Stew Bread Bowl

Masterful Beef Stew Bread Bowl: 1 Recipe, Pure Joy

  • Author: basmer1517
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A hearty and savory beef stew served in a crusty sourdough bread bowl. This comfort food classic features tender beef, vegetables, and a rich gravy perfect for dipping.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs small red potatoes, quartered
  • 4 large sourdough bread bowls
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the beef cubes generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, then set aside.
  4. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
  5. Stir in the minced garlic and cook for 1 minute more until fragrant.
  6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  7. Gradually whisk in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  8. Stir in the tomato paste, thyme, rosemary, and bay leaves.
  9. Return the browned beef to the pot. Bring the stew to a simmer, then cover and transfer to the preheated oven.
  10. Bake for 2 to 2.5 hours, or until the beef is very tender.
  11. Add the quartered potatoes to the stew. Cover and continue baking for another 45-60 minutes, or until the potatoes are tender.
  12. While the stew is finishing, prepare the bread bowls. Cut off the tops of the sourdough rounds and scoop out the soft interior, leaving a 1-inch thick shell.
  13. Remove bay leaves from the stew. Season with salt and pepper to taste.
  14. Ladle the hearty beef stew into the prepared bread bowls.
  15. Garnish with fresh parsley and serve this delicious beef stew bread bowl immediately.

Notes

  • For a thicker gravy, you can make a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then stir it into the simmering stew during the last 10 minutes of cooking.
  • Leftover beef stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
  • If sourdough bread bowls are unavailable, any crusty, round loaf of bread can be used. Hollow it out similarly.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bread bowl with stew
  • Calories: Approximately 800-1000 (varies based on ingredients)
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies

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Find it online: https://www.bulkfork.com/beef-stew-bread-bowl/