Description
This hearty Beef Stew Bread Bowl combines tender beef chuck simmered with vegetables and aromatic herbs in a rich, flavorful stew served inside crusty sourdough bread bowls. Perfect as a comforting one-pot meal, it’s ideal for chilly days and offers a balanced blend of protein, vegetables, and carbs all in one bowl.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional; substitute with more broth if desired)
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 large russet potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Bread Bowls and Garnish
- 4 large round bread bowls (such as sourdough)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches until all sides are seared. Remove beef and set aside.
- Sauté aromatics: In the same pot, add chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for 1 more minute, stirring frequently to release aroma.
- Prepare roux base: Sprinkle flour over the onions and garlic, stirring well to coat. Cook for about 1 minute to get rid of raw flour taste.
- Add liquids and seasonings: Gradually pour in beef broth and red wine, scraping up browned bits from the pot bottom to incorporate flavor. Stir in tomato paste, dried thyme, rosemary, and bay leaves.
- Combine stew ingredients: Return browned beef cubes to the pot. Add sliced carrots, chopped celery, and cubed potatoes to the mixture.
- Simmer the stew: Bring stew to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours until beef is tender and vegetables are cooked through, stirring occasionally.
- Season and prepare bread bowls: Taste the stew and adjust salt and pepper as needed. Cut tops off bread bowls and hollow out centers to create bowls.
- Serve: Ladle hot beef stew generously into each prepared bread bowl. Garnish with freshly chopped parsley and serve immediately for a warm and satisfying meal.
Notes
- Prepare the stew a day ahead for even deeper flavor as the ingredients meld.
- Use sturdy sourdough or artisan bread to prevent sogginess and ensure a durable bowl.
- For thicker stew, remove the lid during the last 20 minutes of cooking to reduce liquid.
- Optional red wine adds complexity but can be omitted or substituted with additional broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
