Pro Tips for Perfect Bread Bowls:
- Use a ceramic or oven-safe ramekin to help the dough hold its round bowl shape
- Cut out more of the interior bread for a thicker, sturdier bread bowl
- Toast bowls in the oven right before serving to prevent sogginess
- Place filled bowls on a rimmed baking sheet to catch any stew drippings
- Fill bread bowls no more than 3/4 full so stew doesn’t overflow
See the recipe card below for how to make a classic beef stew with tender beef, carrots, potatoes, and aromatics like onions, garlic, tomatoes and herbs. Let the savory stew simmer for 1.5-2 hours until the beef is fall-apart tender.
To Serve:
Ladle the piping hot beef stew directly into the toasted bread bowls. The bread will absorb all the delicious beefy flavors as you tear off pieces to dip and eat. Garnish with fresh chopped parsley for brightness.
For a rustic yet whimsical dinner, you can’t beat the heartwarming combination of rich beef stew baked inside a tear-apart edible bread bowl. It’s the perfect cold-weather meal to cozy up with!
Ingredients
- 1.5 lbs stewing beef cubed
- 2 tbsp flour
- Salt and pepper
- 2 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 carrots sliced
- 3 potatoes diced
- 2 stalks celery chopped
- 14 oz can diced tomatoes
- 4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 4 round bread loaves
- Butter for brushing optional
Instructions
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Coat beef in flour, salt & pepper. Brown in oil, remove from pot.
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Sauté onions and garlic, then return beef to pot.
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Add carrots, potatoes, celery, tomatoes, broth and seasonings.
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Simmer 1.5-2 hours until beef is tender. Add peas in last 10 minutes.
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Cut tops off bread loaves and hollow out leaving 1/2 inch shell. Toast in 350°F oven for 5 minutes if desired.
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Ladle hot stew into bread bowls, garnish with parsley.
