Beef Stew in a Bread Bowl:
Ingredients:
For the Beef Stew
- 2 lbs. beef stew meat, cut into bite-sized pieces
- 2 tbsp. all-purpose flour
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- 1 bay leaf
- 2 cups potatoes, peeled and diced
- 1 cup frozen peas
For the Bread Bowls:
- 4 round bread loaves
- Olive oil or melted butter (for brushing)
Instructions:
1. Combine flour, salt, and pepper with the beef stew meat in a large bowl until meat is well coated.
2. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Brown the coated meat on both sides, working in batches if necessary. Remove the meat from the saucepan and set aside.
3. In the same saucepan, add diced onion, sliced carrots, sliced celery, and minced garlic. Sauté for about 5 minutes until vegetables begin to soften. Add tomato paste, Worcestershire sauce, dried thyme, bay leaf, beef broth, red wine (if using), and tomato sauce. Stir well to combine.
4. Bring the mixture to a boil, then return the browned meat to the saucepan. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
5. Add diced potatoes and frozen peas to the saucepan. Simmer for an additional 20 to 30 minutes until potatoes are tender and flavors are well combined. Adjust seasoning if necessary.
6. Using a serrated knife, cut a circular piece off the top of each bread loaf to create a lid. Gently hollow out the inside of each loaf, leaving a substantial bread shell.
7. Place hollowed-out bread loaves on a baking sheet. Brush the inside and outside of each bread bowl with melted butter or olive oil.
8. Bake bread bowls in a preheated oven at 350°F (175°C) for approximately 10 minutes until slightly crispy and golden brown. Remove from oven and set aside.
9. Fill each bread bowl with hot beef stew, filling to the brim. Serve immediately with the bread lid on the side for dipping or topping the stew.
Additional Tips:
- For a richer flavor, you can marinate the beef stew meat in red wine and herbs for a few hours or overnight before cooking.
- If you don't have red wine, you can substitute with additional beef broth or even a combination of beef broth and a splash of balsamic vinegar for acidity.
- Feel free to customize the vegetables in the stew according to your preference. You can add mushrooms, bell peppers, or any other hearty vegetables you like.
- To save time, you can use pre-cut stew meat from your butcher or grocery store.
- If you prefer a thicker stew, you can mix a slurry of cornstarch and water and add it to the stew during the last few minutes of cooking.
- Serve the beef stew in bread bowls for a cozy and comforting meal, perfect for a chilly day or a casual gathering with friends and family.
Enjoy the beef stew by breaking off pieces of the bread bowl and dipping them into the fragrant broth and tender meat. You can also disassemble the bread bowl and eat it with the stew.