Name: Beef Stew Bread Bowl Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat, cut into 1-inch cubes; Salt and pepper to taste; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 3 tablespoons tomato paste; ¼ cup all-purpose flour; 4 cups beef broth; 1 cup red wine (optional; can substitute with more broth); 3 large carrots, peeled and sliced; 3 ribs celery, sliced; 3 medium potatoes, peeled and cubed; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 4 large round bread boules or sourdough rolls, hollowed out

Description

This comforting Beef Stew Bread Bowl features tender, flavorful beef stew loaded with hearty vegetables, slow-simmered to perfection and served inside hollowed-out crusty bread bowls. Rich with savory seasonings and a touch of red wine, this classic American main course is a perfect meal for chilly days.

Ingredients

Scale

Beef Stew

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch cubes
Salt and pepper to taste
1 medium yellow onion, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
¼ cup all-purpose flour
4 cups beef broth
1 cup red wine (optional; can substitute with more broth)
3 large carrots, peeled and sliced
3 ribs celery, sliced
3 medium potatoes, peeled and cubed
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

Bread Bowl

4 large round bread boules or sourdough rolls, hollowed out

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Instructions

Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them in batches to the pot, browning all sides to develop flavor. Remove browned beef and set aside.
Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.
Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the mixture and stir continuously until it thickens slightly.
Add Liquids: Gradually pour in the beef broth and red wine while stirring to combine smoothly without lumps.
Combine Stew Ingredients: Return the browned beef to the pot. Add sliced carrots, celery, cubed potatoes, Worcestershire sauce, dried thyme, and bay leaf.
Simmer the Stew: Bring everything to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours until beef is tender and vegetables are cooked through.
Finish and Serve: Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed. To prepare bread bowls, optionally brush their insides with olive oil and toast lightly to prevent sogginess. Ladle the hot stew into the hollowed-out bread bowls and serve immediately.

Notes

To prevent soggy bread bowls, brush the inside with olive oil and toast them lightly before filling.
Leftover stew can be refrigerated and tastes even better the next day.