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Hearty Beef Stew in Bread Bowls

A comforting dish combining rich flavors of tender beef, hearty vegetables, and delicious herbs, all served in a warm, crusty bread bowl.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Beef Stew
  • 2 pounds beef chuck, cut into bite-sized pieces
  • 4 cups beef broth
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1 cup celery, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt
  • to taste Pepper
For the Bread Bowls
  • 4 large bread boules (or any crusty bread of your choice)
  • to taste Chopped parsley for garnish (optional)

Method
 

Preparation
  1. Heat a large pot or Dutch oven over medium heat. Add a splash of oil and toss in the beef chunks. Brown the beef on all sides.
  2. Stir in the diced onion and minced garlic. Sauté until the onion is translucent.
  3. Add the carrots, potatoes, and celery to the pot. Sprinkle in the thyme and rosemary, and season with salt and pepper. Stir until well combined.
  4. Pour the beef broth over the mixture. Bring to a gentle boil, reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beef is tender.
  5. While the stew simmers, preheat your oven to 375°F (190°C). Cut the tops off the bread boules to create bowls and hollow out the insides.
  6. Brush the insides of the bread with olive oil and bake for about 10-15 minutes until slightly crispy.
  7. Once the stew is ready, ladle it into the warm bread bowls and garnish with parsley if desired.

Notes

Don’t stress about the thickness; let it simmer uncovered if too thin. Substitutes for beef can include chicken or vegetables. Store leftovers separately to avoid sogginess.