Beef Stew in a Bread Bowl😎


For the Beef Stew:

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  • 1.5 to 2 pounds of stewing beef, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 carrots, peeled and sliced
  • 4 potatoes, peeled and diced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 can (14 ounces) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)

For the Bread Bowls:

  • 4 large round bread loaves
  • Butter for brushing


Beef Stew:

  1. Heat the olive oil in a large pot over medium heat. Add the beef and brown on all sides. Remove the beef from the pot and set it aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent.
  3. Add the carrots and potatoes to the pot, stirring to combine.
  4. Pour in the beef broth and red wine (if using). Stir in the diced tomatoes, tomato paste, thyme, bay leaves, salt, and pepper.
  5. Return the browned beef to the pot and bring the mixture to a simmer. Cover the pot and let it simmer for about 1.5 to 2 hours or until the beef is tender.
  6. If using, add the frozen peas during the last 15 minutes of cooking.
  7. Adjust the seasoning if needed, and remove the bay leaves before serving.
Bread Bowls:
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bread loaves and hollow them out, leaving a thick shell.
  3. Brush the inside of each bread bowl with melted butter.
  4. Place the bread bowls on a baking sheet and bake in the preheated oven for about 10 minutes or until they are slightly crispy.

Ladle the beef stew into each bread bowl, serving it hot and hearty. Place the bread bowl tops on the side for dipping or enjoying with the stew.

Enjoy your delicious beef stew in a bread bowl!

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