Beef Stew in a Bread Bowl

October 20, 2025 by admin

Instructions

In a large bowl, season beef cubes with salt and pepper. Sprinkle with flour and toss to coat evenly.
In a Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown beef on all sides, then remove and set aside.
In the same pot, sauté onion and garlic for 2–3 minutes until softened.
Return beef to the pot. Add carrots, potatoes, celery, diced tomatoes (with juice), beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well.
Bring to a boil, then reduce to low heat. Cover and simmer for 1½–2 hours, stirring occasionally, until beef and vegetables are tender and stew has thickened.
About 10 minutes before serving, stir in frozen peas and cook until heated through.
Taste and adjust seasoning. Remove bay leaf before serving.

While the stew is cooking, preheat oven to 350°F (175°C).
Cut a circular opening from the top of each loaf and hollow out the center, leaving a ½-inch thick shell.
(Optional) Brush the inside with melted butter, place on a baking sheet, and bake for 5–7 minutes until lightly toasted to help prevent sogginess.

Chef’s Tip:

Toasting the bread bowls is optional but highly recommended for a sturdier, less soggy base.
For extra flavor, rub a cut garlic clove along the inside of the bread before toasting.