Beef Stew Served in a Bread Bowl

Here’s a detailed, step-by-step recipe for Beef Stew Served in a Bread Bowl — hearty, comforting, and perfect for a meal in a bowl!

Serves 4–6.

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Ingredients

For the Beef Stew

• 2 pounds beef chuck, cut into 1–1.5 inch cubes

• Salt and black pepper, to taste

• 3 tablespoons olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 4 cups beef broth (or stock)

• 1 cup red wine (optional, can replace with extra broth)

• 3 medium carrots, sliced

• 2 medium potatoes, diced

• 2 celery stalks, chopped

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 1 cup frozen peas (optional, added at the end)

For the Bread Bowls

• 4 round sourdough or boule rolls

• Butter (optional, for brushing inside the bowls)

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Step 1: Prepare the Beef

1. Pat beef cubes dry with paper towels.

2. Season generously with salt and black pepper.

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Step 2: Brown the Beef

1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

2. Working in batches, brown the beef cubes on all sides (2–3 minutes per side).

3. Remove beef and set aside.

Browning adds depth of flavor.

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Step 3: Sauté Aromatics

1. Add remaining 1 tablespoon oil to the pot.

2. Sauté onions and celery for 3–4 minutes until soft.

3. Add garlic and cook 30 seconds until fragrant.

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Step 4: Make the Base

1. Sprinkle flour over the vegetables and stir for 1–2 minutes to cook off raw flour taste.

2. Slowly pour in beef broth and wine, stirring constantly to avoid lumps.

3. Scrape up any browned bits from the bottom of the pot.

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Step 5: Simmer the Stew

1. Return beef to the pot.

2. Add carrots, potatoes, thyme, rosemary, and bay leaf.

3. Bring to a gentle boil, then reduce heat to low.

4. Cover and simmer 1.5–2 hours, until beef is fork-tender and sauce is thickened.

5. Optional: 15 minutes before serving, stir in peas.

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Step 6: Prepare Bread Bowls

1. While stew is simmering, preheat oven to 350°F (175°C).

2. Cut a circular lid from the top of each sourdough roll.

3. Hollow out the inside, leaving a 1/2-inch wall around the edges.

4. Optional: Brush the inside with melted butter and bake 5–7 minutes for a crispier interior.

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Step 7: Serve

1. Ladle hot beef stew into each bread bowl.

2. Place the “lid” on the side or top.

3. Garnish with fresh parsley, if desired.

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Tips for Best Results

• Use well-marbled beef chuck for tender, flavorful meat.

• Brown the beef in batches to avoid steaming.

• For thicker stew, mash a few potatoes against the side of the pot before serving.

• Bread bowls should be hearty enough to hold stew without leaking.

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Optional Variations

• Cheesy Twist: Sprinkle shredded cheddar inside the bread bowl before adding stew.

• Slow Cooker Version: Brown beef and sauté aromatics, then transfer to slow cooker. Cook 6–8 hours on low.

• Vegetable Boost: Add mushrooms, parsnips, or turnips.

• Spicy Version: Add 1/2 teaspoon smoked paprika or cayenne pepper to the stew.