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This comforting classic features tender cubes of beef and a mix of vegetables slowly cooked in a flavorful, herbed broth, all served inside a warm, crusty bread bowl.
Beef Stew in a Bread Bowl
Ingredients for the Beef Stew:
- Stewing beef, cubed – 1 ½ pounds (680g)
- All-purpose flour – 2 tablespoons
- Salt and black pepper – to taste
- Vegetable oil – 2 tablespoons
- Large onion, chopped – 1
- Garlic cloves, minced – 2
- Carrots, peeled and sliced – 3
- Potatoes, peeled and diced – 3
- Celery stalks, chopped – 2
- Diced tomatoes – 1 can (14 oz)
- Beef broth – 4 cups
- Worcestershire sauce – 2 teaspoons
- Dried thyme – 1 teaspoon
- Dried rosemary – 1 teaspoon
- Bay leaf – 1
- Frozen peas – 1 cup
- Fresh parsley, chopped – for garnish
Ingredients for the Bread Bowls:
- Round bread loaves (sourdough or Italian) – 4
- Butter – for brushing (optional)
Instructions
For the Beef Stew:
- Prep and Brown Beef: Season the cubed beef with salt and pepper, then toss with flour to coat. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
- Sauté Aromatics: In the same pot, cook the chopped onion and minced garlic for a few minutes until the onion is translucent.
- Combine Ingredients:
- Add the beef back to the pot along with carrots, potatoes, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, rosemary, and the bay leaf. Stir to mix everything together.
- Simmer: Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours until the beef and vegetables are tender and the stew has thickened, stirring occasionally.
- Finish Stew: About 10 minutes before serving, stir in the frozen peas and cook until warmed. Adjust seasoning with salt and pepper, and remove the bay leaf.
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