Description
This hearty Beef Stew Bread Bowl features tender cubes of beef chuck simmered with vegetables and aromatic spices in a rich tomato-based broth, served perfectly nestled inside hollowed sourdough bread loaves. It offers a comforting and filling meal ideal for cozy dinners or chilly days.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 medium russet potatoes, peeled and cubed
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons all-purpose flour
Bread Bowls
- 4 small sourdough bread loaves, tops removed and centers hollowed
- Chopped fresh parsley for garnish
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides to seal in flavor. Once browned, remove the beef from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add Tomato Paste and Flour: Mix in the tomato paste and all-purpose flour, stirring continuously until well combined, which helps thicken the stew later.
- Deglaze and Add Liquids: Slowly pour in the beef broth and water, scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Combine Ingredients and Simmer: Return the browned beef to the pot, then add carrots, celery, potatoes, Worcestershire sauce, salt, black pepper, smoked paprika, dried thyme, and the bay leaf. Bring the mixture to a boil.
- Cook Low and Slow: Reduce heat to low, cover the pot, and let the stew simmer gently for 1 hour and 30 minutes. Stir occasionally to prevent sticking and ensure even cooking, until the beef is tender and the stew has thickened.
- Finish and Serve: Remove the bay leaf from the stew. Ladle the hot stew carefully into the hollowed sourdough bread bowls. Garnish with chopped fresh parsley for a vibrant finish and serve immediately.
Notes
- For added richness, brush the inside of the bread bowls with melted butter and toast them in the oven for 5 minutes before filling.
- Leftover stew should be stored separately from the bread bowls to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
