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Sirloin Stew in Cheesy Sourdough Bowls

A comforting, hearty stew served in cheesy sourdough bowls, perfect for busy nights and packed with flavor.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • to taste Salt
For the Cheesy Sourdough Bowls
  • 4 large sourdough bread bowls
  • 1 cup shredded cheddar cheese
  • to taste Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. In a large pot over medium-high heat, heat the olive oil. Add the sirloin cubes and sear them until browned.
  2. Toss in the chopped onions and minced garlic, cooking until fragrant and translucent.
  3. Pour in the beef broth, then add the carrots and potatoes. Bring everything to a gentle simmer.
  4. Stir in the thyme, black pepper, and salt to taste. Let the stew simmer for about 1 to 1.5 hours.
Cheesy Bowls Preparation
  1. While the stew simmers, preheat your oven to 350°F (175°C). Cut the tops off the sourdough bread and scoop out the insides.
  2. Place the scooped-out bread bowls on a baking sheet. Fill each bowl with the stew and top with shredded cheddar cheese.
  3. Bake for about 10-15 minutes, or until the cheese is melted and bubbly.
Serving
  1. Garnish with fresh parsley if desired, and serve hot.

Notes

The stew tastes even better the next day. Feel free to swap in different vegetables like bell peppers or peas for variation.