Beef Stew in a Bread Bowl

Beef Stew in a Bread Bowl combines two of the best comfort foods: a rich, savory beef stew and a warm, crunchy bread bowl. The stew is made with tender beef, flavorful vegetables, and aromatic herbs, creating a hearty dish that’s perfect for chilly evenings. The bread bowl adds a fun twist, soaking up the flavorful stew and adding an extra touch of texture to every bite.

Ingredients:

• 1 ½ pounds beef stew meat, cubed
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 round bread bowls (or 4 large sourdough rolls)
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large pot over medium heat. Add the cubed beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until softened.
3. Add the potatoes, carrots, celery, thyme, rosemary, and bay leaves to the pot. Stir to combine.
4. Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat and simmer for 1 ½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Season with salt and pepper to taste. Remove the bay leaves before serving.
6. While the stew is cooking, prepare the bread bowls. Cut off the tops of the bread rolls and scoop out the insides to create a hollow bowl. Toast the bread bowls in the oven at 350°F (175°C) for 10-15 minutes, until crispy.
7. Ladle the hot beef stew into the bread bowls, garnish with fresh parsley, and serve immediately.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 550 kcal | Servings: 4 servings