Indulge in the ultimate comfort food experience with our savory Beef Stew in a Bread Bowl recipe. This hearty and delicious meal, perfect for chilly evenings, combines tender, slow-cooked beef chunks and fresh, nutritious vegetables in a rich, flavor-packed broth. Served in a warm, crusty sourdough bread bowl, this dish is not just a meal, it’s a culinary adventure. With simple ingredients and easy-to-follow steps, it’s ideal for both novice cooks and seasoned chefs alike. Discover how to make this traditional, comforting stew that’s sure to become a family favorite. Experience the blend of rustic charm and gourmet taste with this home-cooked delight!
Ingredients:
Beef Stew:
- 2 lbs beef chuck, cut into 1-inch pieces
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup red wine (optional)
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- 2 large potatoes, peeled and cubed
- 1 cup frozen peas
Bread Bowls:
- 4 large round sourdough bread loaves
Instructions:
Prepare the Beef:
- In a large pot, heat the oil over medium-high heat.
- Season the beef with salt and pepper, then brown it in batches. Set aside.
Cook the Vegetables:
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened.
- Sprinkle flour over the vegetables and stir for a minute.
Simmer the Stew:
- Add red wine (if using), scraping up any browned bits from the bottom of the pot.
- Add beef broth, Worcestershire sauce, thyme, bay leaves, and browned beef.
- Bring to a boil, then reduce heat to low and simmer for about 1.5 hours or until beef is tender.
Add Potatoes:
- Add potatoes to the stew and simmer for another 30 minutes.
Final Touches:
- Add frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper. Remove bay leaves.
Prepare Bread Bowls:
- Preheat your oven to 350°F (175°C).
- Cut a circle on the top of each bread loaf and hollow out the insides, leaving a thick shell.
- Place the bread bowls on a baking sheet and warm in the oven for about 10 minutes.
Serve:
- Ladle the hot beef stew into the warm bread bowls and serve immediately.
