Hearty Beef Stew in Bread Bowls

A rich and comforting beef stew bursting with tender meat and vegetables, served inside a crusty hollowed-out bread bowl.

Why You’ll Love This Recipe

• Hearty, flavorful stew combined with edible bread bowl—both delicious and cozy
• Visually impressive and perfect for cold weather
• Easy to prepare in one pot and bake simultaneously in bread bowls

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef chuck, cut into bite-sized cubes
• Salt and pepper
• Vegetable oil
• Onion, diced
• Carrot, chopped
• Celery, chopped
• Potato, diced
• Garlic, minced
• Tomato paste
• Beef broth
• Red wine (optional)
• Bay leaves and fresh thyme
• Bread loaves (round, such as sourdough or boule)

directions

1. Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high. Brown beef in batches; remove and set aside.
2. In same pot, sauté onion, carrot, celery until softened. Add garlic and tomato paste; cook briefly.
3. Return beef to pot. Pour in broth and wine, add herbs. Bring to a simmer, reduce heat, cover, and cook 1½–2 hours until beef is tender.
4. About 30 minutes before serving, add potatoes and cook until soft.
5. Prep bread bowls by slicing off tops and hollowing them. Ladle hot stew into the bowls; garnish with fresh herbs.

Servings and timing

• Yield: Serves 4–6 in bread bowls
• Prep time: 20 minutes
• Cook time: 2 hours
• Total time: Approximately 2 hours 20 minutes

storage/reheating

• Refrigerate: Store stew (without bread bowls) in airtight container up to 4 days.
• Freeze: Freeze stew in portions up to 3 months. Thaw and reheat.
• Reheat: Warm on stovetop over medium until bubbling, adding a little broth if thickened.
• Bread bowls: Best served fresh; make ahead bread servings can be lightly toasted before serving.

FAQs

Can I use a slow cooker?

Yes—after sautéing veggies and browning beef, transfer to slow cooker with liquid and herbs. Cook on low 6–8 hours or high 4 hours.

What bread is best for bowls?

Crusty, dense rolls like sourdough or boule hold stew well without collapsing.

Can I omit the wine?

Yes—replace with additional broth. The stew will still be delicious.

Can I add other vegetables?

Yes—mushrooms, parsnip, turnips, or peas are excellent additions toward the end.

How thick should the stew gravy be?

It should coat a spoon—adjust by simmering longer to reduce or adding more broth to thin.

Can I use stew meat instead of chuck?

Yes—labeled stew meat works fine, though chuck offers better tenderness and flavor.

Do I need to brown the beef?

Yes—browning enhances flavor and color, making the stew richer overall.

Are bread bowls necessary?

No—they’re optional. Serve stew in bowls or over mashed potatoes for a simpler presentation.

How to prevent bread bowls from getting soggy?

Lightly toast or brush inside with melted butter to create a moisture barrier.

Is this dish freezer-friendly in bowls?

Not recommended; freeze stew separately. Serve later in fresh bowls.

Conclusion

Hearty Beef Stew in Bread Bowls combines rich, slow-cooked flavors with a fun, edible container. It’s the ultimate comfort food—warm, nourishing, and perfect for sharing on a chilly evening.

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