Beef Stew in a Bread Bowl 


For the Beef Stew:

  • 1.5 kilos (680g) stewing beef, reduce into cubes
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to style
  • 2 tablespoons vegetable oil
  • 1 massive onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 potatoes, peeled and diced
  • 2 celery stalks, chopped
  • 1 can (14 ounces) diced tomatoes
  • 4 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 cup frozen peas
  • Chopped contemporary parsley for garnish

For the Bread Bowls:

  • 4 spherical bread loaves (reminiscent of sourdough or Italian)
  • Butter for brushing (optionally available)



For the Beef Stew:

  1. In a massive bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the meat and toss to coat evenly.
  2. In a massive Dutch oven or heavy-bottomed pot, warmth the vegetable oil over medium-high warmth. Add the meat cubes and cook dinner till browned on all sides. Take away the meat from the pot and set it apart.
  3. In the identical pot, add the chopped onion and minced garlic. Sauté for a jiffy till the onion turns into translucent.
  4. Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to mix.
  5. Convey the combination to a boil, then scale back the warmth to low. Cowl the pot and simmer for about 1.5 to 2 hours, or till the meat and greens are tender and the stew has thickened. Stir sometimes.
  6. About 10 minutes earlier than serving, add the frozen peas to the stew and stir. Prepare dinner till the peas are heated by.
  7. Style and regulate the seasoning with extra salt and pepper if wanted.
  8. Take away the bay leaf earlier than serving.

For the Bread Bowls:

  1. Whereas the stew is simmering, put together the bread bowls. Preheat your oven to 350°F (175°C).
  2. Minimize a round opening from the highest of every bread loaf and take away the interior bread, leaving about a 1/2-inch thick bread shell.
  3. Optionally available: Brush the within of every bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or till the insides are flippantly toasted. This step helps maintain the bread from getting too soggy from the stew.

To Serve:

  1. Ladle the new beef stew into every bread bowl.
  2. Garnish with chopped contemporary parsley for a burst of colour and taste.
  3. Serve the meat stew in a bread bowl whereas it is sizzling and luxuriate in your hearty and comforting meal!

This Beef Stew in a Bread Bowl is ideal for a cozy dinner or a big day. The mixture of tender beef, savory greens, and the country bread bowl makes it a pleasant and filling dish.

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