Hearty Beef Stew in Bread Bowls
A warm, soul-satisfying beef stew served in edible bread bowls that captures the essence of comfort food.
Servings: 4 servings
Calories: 400kcal
Ingredients
Stew Ingredients
- 1.5 lbs beef stew meat, cut into cubes Juicy and tender, the star of the dish.
- 4 cups beef broth Rich and savory, the backbone of the stew.
- 3 carrots sliced Sweet and tender, enhancing the flavor profile.
- 3 potatoes diced Hearty and filling, balancing the stew.
- 2 celery stalks chopped Adds crunch and a subtle earthiness.
- 2 tbsp all-purpose flour Thickens the stew beautifully.
- 2 tbsp vegetable oil For searing the beef.
- 1 onion chopped Sweet and aromatic, forming the flavor base.
- 2 garlic cloves minced Adds a fantastic flavor.
- 1 tsp dried thyme Perfect for seasoning.
- 1 tsp dried rosemary Provides depth and aroma.
- 14 oz canned diced tomatoes Provides acidity and body.
- 1 tsp Worcestershire sauce Adds deep umami notes.
- 1 cup frozen peas Adds a pop of color and sweetness.
- 4 pieces round bread loaves (for serving) Soft and crusty, perfect for holding the stew.
- Salt and pepper, to taste Essential for enhancing all flavors.
- Butter (optional, for brushing the bread) Adds richness and promotes toasting.
Instructions
Prepare the Beef
- Toss the beef cubes in a bowl with flour, salt, and pepper until each piece is well coated.
Sear the Beef
- Heat vegetable oil in a large pot over medium-high heat. Add the coated beef and sear until browned on all sides.
- Once nicely browned, remove the beef from the pot and set it aside.
Sauté Aromatics
- In the same pot, add chopped onions and minced garlic. Cook until soft and fragrant.
Combine Ingredients
- Return the seared beef to the pot and stir in the sliced carrots, diced potatoes, chopped celery, canned tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Mix well to combine all the ingredients.
Simmer the Stew
- Cover the pot and reduce the heat to low. Let the stew simmer for 1.5 to 2 hours, stirring occasionally.
Add Peas
- Stir in the frozen peas during the last 10 minutes of cooking. Taste and adjust salt and pepper as needed.
Prepare the Bread Bowls
- Slice off the tops of the round bread loaves and hollow them out to create a bowl shape.
- Brush the inside with butter if desired and place in a preheated oven at 350°F (175°C) for about 5 minutes to toast slightly.
Serve and Enjoy
- Ladle the steaming hot stew into each bread bowl, topping with a sprinkle of fresh parsley. Serve warm.
Notes
Consider adding a splash of balsamic vinegar or a dollop of tomato paste for more depth. Leftover stew is excellent; just store in the fridge and reheat.