Beef Stew in a Bread Bowl

Instructions

1. Prepare the Beef

• In a large bowl, toss the beef with flour, salt, and pepper until evenly coated.

2. Brown the Beef

• Heat olive oil in a large pot or Dutch oven over medium-high heat.

• Brown the beef in batches, searing both sides. Set browned meat aside.

3. Sauté Vegetables

• In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened.

4. Build the Stew Base

• Stir in tomato paste, Worcestershire sauce, thyme, bay leaf, beef broth, and red wine (if using).

• Return the browned beef to the pot and stir to combine.

5. Simmer

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

6. Add Potatoes & Peas

• Add diced potatoes and peas. Continue to simmer uncovered for 20–30 minutes until potatoes are soft.

• Taste and adjust seasoning if needed.

Prepare the Bread Bowls

7. Hollow Out Bread

• Preheat oven to 375°F (190°C).

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

8. Toast Bread Bowls

• Place hollowed-out loaves on a baking sheet.

• Brush inside and outside with olive oil or melted butter.

• Bake for 10 minutes or until slightly crispy and golden.

Serve

9. Assemble & Serve

• Ladle hot stew into the toasted bread bowls.

• Serve with the bread “lid” on the side for dipping.

10. Enjoy!

• Tear off chunks of the bread bowl to soak up the rich, hearty stew. Eat the whole thing—no dishes required!