Description
A hearty homemade beef stew served in an edible, crusty bread bowl. This comforting dish combines tender beef, savory vegetables, and rich broth in a warm bread vessel that soaks up every delicious drop, creating an interactive and satisfying meal perfect for chilly evenings or impressing guests.
Ingredients
Scale
- 2 pounds beef stew meat (chuck roast, cut into bite-size cubes)
- 3 tablespoons flour (for dredging the beef and thickening)
- 2 tablespoons olive oil
- 4 cups beef broth (low sodium recommended)
- 1 cup chopped carrots (about 2–3 medium carrots)
- 1 cup diced potatoes (Yukon Gold or russet potatoes)
- 1 cup chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- Salt and pepper to taste
- 4 round bread bowls (store-bought or homemade)
Instructions
- Prepare all ingredients: Cut beef into bite-sized cubes. Dice potatoes, carrots, celery, and onion. Mince garlic. Dredge beef cubes in flour, ensuring each piece is thoroughly coated.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown the floured beef in batches, turning with tongs for even searing. Remove browned beef to a plate.
- Reduce heat to medium and add the diced onions, carrots, celery, and potatoes to the pot. Sauté for 5–7 minutes until onions become translucent. Add minced garlic and cook for another minute until fragrant.
- Return browned beef and any juices to the pot. Season with thyme, salt, and pepper. Pour in beef broth, scraping any browned bits from bottom of pot. Stir to combine.
- Bring stew to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is fork-tender and vegetables are cooked through. Stir occasionally and remove lid for last 20 minutes if thicker consistency is desired.
- Preheat oven to 350°F (175°C). Cut tops off bread bowls and hollow out centers, leaving thick shells. Place bread bowls on baking sheet and warm in oven for 5–8 minutes.
- Ladle hot beef stew into each warmed bread bowl right before serving. Garnish with fresh thyme or parsley if desired.
Notes
- Sear beef in batches to avoid overcrowding the pot, which ensures proper browning rather than steaming.
- Deglaze the pot with a splash of red wine or broth after browning the meat for maximum flavor.
- Simmer low and slow; rushing will result in tough meat instead of melt-in-your-mouth tenderness.
- To prevent soggy bread bowls, fill them just before serving and consider brushing the insides with melted butter.
- The stew can be made ahead and reheated gently before serving for even better flavor.
- Store stew and bread bowls separately for leftovers – stew refrigerates for up to 4 days or freezes for up to 3 months.
- Hearty, crusty breads like sourdough or country white work best for bread bowls.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop, Slow-Cooked
- Cuisine: American/European
Nutrition
- Serving Size: 1 bread bowl with stew
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg
Keywords: beef stew, bread bowl, comfort food, winter meal, hearty dinner, one-pot meal, family dinner, rustic cooking