Hearty Beef Stew in Bread Bowls

Hearty Beef Stew in Bread Bowls

A comforting dish of tender beef and fresh vegetables served in a crusty bread bowl, perfect for chilly evenings and family gatherings.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 575

Ingredients Method Notes

Ingredients

For the stew

2 lbs beef chuck, cut into cubes Tender and flavorful.
4 cups beef broth Low sodium is preferable.
3 medium carrots, sliced Adds sweetness and color.
3 medium potatoes, diced For heartiness.
1 large onion, chopped Sweetens the stew.
2 cloves garlic, minced For aromatic depth.
2 tablespoons tomato paste Adds richness.
2 tablespoons Worcestershire sauce Brings umami.
1 teaspoon dried thyme Herbaceous goodness.
1 teaspoon salt To taste.
1/2 teaspoon black pepper For a hint of spice.

For the serving

4 pieces bread bowls Homemade or store-bought.
to taste fresh parsley, for garnish A pop of color.

Method

Preparation

Heat a bit of oil in a large pot over medium-high heat.
Add the beef cubes and brown them on all sides (about 5-7 minutes).
Add the chopped onions and minced garlic to the pot; sauté until the onions are translucent (about 3-4 minutes).

Cooking

Stir in the sliced carrots, diced potatoes, tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Pour in the beef broth and bring to a boil.
Once boiling, reduce heat to low, cover, and let simmer for 1.5 to 2 hours until the beef is tender and flavors meld.

Serving

While the stew is cooking, prepare the bread bowls by cutting the tops off and hollowing out the centers.
Once the stew is thickened, ladle it into the prepared bread bowls.
Garnish with fresh parsley and serve warm.

Notes

For an even thicker stew, cook uncovered for the last 15-20 minutes to allow some liquid to evaporate. Browning the beef and sautéing the onions adds depth; don't skip these steps!