Beef Stew in a Bread Bowl

Here’s a tasty recipe for Beef Stew in a Bread Bowl—hearty, comforting, and perfect for cozy dinners:

🥖 Beef Stew in a Bread Bowl

Ingredients:

For the beef stew:

• 1.5 lbs (700g) beef chuck, cut into 1-inch cubes

• Salt and pepper to taste

• 2–3 tbsp vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, chopped

• 2–3 potatoes, peeled and cubed

• 2 tbsp tomato paste

• 4 cups beef broth

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 2 tbsp flour (for thickening, optional)

• 1 tbsp Worcestershire sauce (optional)

For the bread bowls:

• 4 large round bread loaves (sourdough or crusty bread)

Instructions:

1. Prepare the beef stew:

   • Season beef cubes with salt and pepper.

   • Heat oil in a large pot over medium-high heat. Brown beef in batches and set aside.

   • In the same pot, sauté onions and garlic until fragrant.

   • Stir in tomato paste, carrots, and potatoes. Cook 2–3 minutes.

   • Return beef to the pot, pour in beef broth, and add thyme, rosemary, and bay leaves.

   • Bring to a boil, then reduce heat and simmer for 1.5–2 hours until beef is tender.

   • Optional: Mix 2 tbsp flour with a little water to make a slurry, then stir into stew to thicken. Add Worcestershire sauce for extra flavor.

2. Prepare the bread bowls:

   • Cut off the top of each bread loaf and hollow out the inside, leaving about a 1-inch thick shell.

3. Assemble:

   • Spoon hot beef stew into each bread bowl.

   • Serve immediately with the bread “lid” on the side.

💡 Tips:

• You can sprinkle shredded cheese on top before serving for extra indulgence.

• Serve with a side salad or roasted veggies for a complete meal.

If you want, I can also give a slow cooker version that makes the beef extra tender and allows you to prepare it ahead of time. Do you want that version?